Chocolate Easter Eggs

By Joanne Callahan


  • 1 cup soft butter
  • 2 tsp salt
  • 4 tsp vanilla
  • 1 can condensed milk
  • 10 cups confectioners sugar
  • 1 tsp yellow food coloring
  • 1 pound semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk and beat in sugar, blending until stiff. Knead until smooth, dusting with more sugar, if necessary. Set aside more than 2/3 of the mixture.

To the remaining mixture, add yellow food coloring, blending well. Divide the yellow mixture into equal size pieces, between 16 and 24, and roll into a ball. Mold white mixture around the yellow balls to form an egg shape. Dry at room temperature on waxed paper for 24 hours.

The next day, melt chocolate in double boiler or microwave until smooth. Dip eggs in chocolate to fully coat. Once dipped, cool at room temperature on waxed paper, then refrigerate. When sliced, these eggs will look like real hard boiled eggs, with a white outside and a yellow yolk.