Prepare hard-boiled large eggs; place in pot with cold water and bring to boil. Cover and let sit for 12 minutes, then transfer to ice bath.

Crack shells slightly to allow dye penetration, combine blueberries, hot water, and vinegar. Soak eggs for about an hour.

Prepare filling by mashing egg yolks with mayonnaise, chlorophyll, salt, pepper, dill, chives, and garlic until smooth.

Fill eggs with yolk mixture using a piping bag or spoon, mound filling slightly above egg whites.

Sprinkle poppy seeds on top for visual appeal.

Chill until serving; consume within two hours or store in an airtight container for up to four days.