1
: Cream butter and salt until fluffy. Gradually beat in sweetened condensed milk, vanilla and food colouring. Slowly beat in icing sugar until well blended.
2
: Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill 4 hours, or until firm.
3
: Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
4
: Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
5
: Store covered at room temperature or in the refrigerator.