Method:
Beat butter, salt and vanilla until fluffy. Add milk.
Beat in sugar. Blend until stiff. Dust with brown sugar. Knead till smooth.
Set aside more then 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
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 in microwave until smooth. Dip eggs
in chocolate. Once dipped, cool at room temperature. Refrigerate after
cool.
To serve, slice the eggs thus having a white cream filling
with a yellow filling that appears to be the yolk.
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