This is a favourite recipe of mine that I have used over the years both at Eastertime to make eggs and at Christmastime to make chocolates.  If you are concerned about using paraffin wax, check out Baking 911.comfor information on choosing the right kind and on heating it.

Ingredients:
2/3 c. Eagle Brand milk
1/2 c. butter
1 tsp. vanilla
1/2 tsp. salt
5 1/2 c. icing sugar
1 recipe dipping chocolate
1 recipe royal frosting

Method:
1. Cream together butter, salt and vanilla.
2. Add milk and blend until smooth.
3. Stir in icing sugar (stiff mixture).
4. Knead until icing sugar is combined.
5. Continue kneading fondant for several minutes until mixture is very smooth but not sticky.
6. Cut off 1/3 and add a few drops of yellow food coloring (for yolks) and knead until blended.
7. Cut into 10 portions and roll into balls for center of egg.
8. Cut remaining fondant into 10 portions and pat flat - mold around egg yolk and shape like an egg.
9. Chill for a short time and remodel if necessary.
10. Chill again for several hours or overnight.
11. Dip in chocolate.
 
Dipping chocolate:
1/2 lb. semi-sweet chocolate
1/3 to 1/2 slab of paraffin wax.

Method:
1. Melt chocolate and wax in the top of a double boiler. This is important as you don't want to
overheat the wax.
2. Stir until blended and remove from heat.
3. Dip bottom half of egg in chocolate and let it stand for a moment then turn it over on waxed ; paper for chocolate to harden.  If the chocolate becomes thick, reheat it gently and continue dipping.
4. After the eggs are dipped on one side, dip the other side.

Royal Frosting:
2 egg whites at room temperature
2 1/4 c. icing sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Method:
1. Combine all ingredients and beat for five minutes until very stiff.
2. Make a zig-zag border around the middle of the egg and tint small portions for flowers, stems, leaves, etc. Flowers may be made on wax paper - peel off when dry and attach with icing sugar. You may add cherries, nuts, peppermint or almond flavouring, coffee, etc. to your fondant. Enjoy!