1 cup soft butter
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth. Set aside about 2/3 of mixture.
To the remaining mixture, add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into a ball, mold white around yellow
to form an egg shape.
Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or microwave until smooth. Dip eggs in chocolate. (Parafin wax may be added and melted with the chocolate to prevent chocolate from melting in your hands.)
Once dipped, cool at room temperature. Refrigerate when cool.
When sliced, these eggs will have a white cream filling with a yellow filling that appears to be the yolk.
Yield: 16 or 24 chocolate eggs.