1 cup (2 sticks) butter, softened
2 tsp. salt
4 tsp. vanilla
1 (14 oz.) can Eagle Brand sweetened condensed milk
10 cups confectioners' sugar
brown sugar, for dusting
1 tsp. yellow food coloring
16 oz. semi-sweet chocolate chips

Beat butter, salt and vanilla until fluffy. Add condensed milk, beat in confectioners' sugar. Blend until stiff. Dust with brown sugar. Knead till smooth.

Set aside more than 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. (Paraffin wax may be added to the chocolate, if desired). Allow chocolate to set before serving.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

Submitted by: Lori Garrett