Begin by placing your large eggs in a saucepan and covering them completely with cold water. Bring the water to a boil over medium heat; once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes, then transfer them to an ice bath to cool for at least 10 minutes before carefully peeling to prevent cracking.

While the eggs are cooling, prepare your natural dye. In a saucepan, combine 1 cup of frozen blueberries, 2 cups of hot water, and 2 tablespoons of distilled white vinegar. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, allowing the vibrant purple color to deepen. Once ready, strain the mixture through a fine sieve, discarding the solids.

Once your eggs are peeled, it’s time to dye them into spooky Swamp Eggs. Submerge each egg in the prepared blueberry dye solution, ensuring they are fully covered. Refrigerate the eggs in the dye for at least 1 hour, or overnight for a more intense color.

While the eggs are soaking in dye, whip up the creamy filling. In a bowl, mash the egg yolks with 3 tablespoons of mayonnaise, 1 teaspoon of liquid chlorophyll, salt, black pepper, 1 tablespoon of minced fresh dill, 1 tablespoon of minced fresh chives, and 1 clove of minced garlic. Mix until smooth and creamy.

After the eggs have absorbed their spooky color and the filling is ready, cut the dyed egg whites in half and gently scoop out the yolks. Fill each egg white with the prepared yolk mixture using a spoon or a piping bag for a decorative touch.

For a final touch, sprinkle poppy seeds on top of your filled Swamp Eggs to add texture and visual interest. Serve these Halloween Deviled Eggs chilled or at room temperature.