1. In medium bowl using electric mixer, beat peanut butter and very softened butter on medium speed until smooth and creamy, about 1 minute. Add sifted powdered sugar, vanilla extract, and salt. Mix on low first, then increase to medium and beat 2-3 minutes until mixture forms thick, smooth dough.

2. Line baking sheet with parchment paper. Use tablespoon measure to scoop 24 equal portions of peanut butter dough. Roll each into ball between palms. Shape each ball into egg form by gently rolling and tapering one end slightly. Place shaped eggs on prepared sheet.

3. Transfer baking sheet to freezer and freeze eggs 30-60 minutes until completely firm and solid. They should be hard to the touch when ready.

4. When eggs are nearly frozen, place chocolate chips and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until completely melted and smooth. Mixture should be fluid and glossy.

5. Working with one frozen egg at a time, place on fork and lower into melted chocolate. Spoon chocolate over exposed areas. Lift fork and gently tap on bowl side 3-4 times to allow excess chocolate to drip off. Slide coated egg back onto parchment-lined sheet. Repeat with remaining eggs.

6. Return baking sheet to freezer for 5-10 minutes to quickly set chocolate coating. If adding decorative drizzles or sprinkles, do it immediately after dipping each egg before chocolate hardens. Transfer set eggs to airtight container.