Start by hard boiling the large eggs; place them in a pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and let simmer for 9-12 minutes. After cooking, transfer the eggs to an ice bath for 5-10 minutes to cool completely, making them easier to peel.

Gently crack the cooled egg shells by tapping them lightly on a hard surface. In a bowl, combine boiling hot water, thawed and mashed frozen blueberries, and a splash of distilled white vinegar. Submerge the cracked eggs in this mixture, allowing them to soak for at least 2 hours or up to overnight for a more vivid, swampy color.

Once your dyed eggs are ready and the color has set, peel the shells carefully. Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl. Add mayonnaise, liquid chlorophyll, salt, black pepper, dill, chives, and crushed garlic to the yolks. Mash until creamy and well combined.

With your creamy filling prepared, carefully spoon or pipe the mixture back into the halves of the dyed egg whites. You can use a piping bag or a plastic bag with the corner snipped off for a more artistic look.

To add the final touch, sprinkle poppy seeds over the topped fillings for a textural contrast and a creepy effect.

Chill your Halloween deviled eggs in the refrigerator for at least 20 minutes to ensure they’re refreshing when served. Present on a spooky-themed platter to wow your guests.