Combine corn syrup, butter, vanilla, salt in a large bowl.
Beat well with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, mixing by hand after each addition.
Mix well until creamy. Remove about 1/3 of mixture, place it into a small bowl.
Add yellow, red food coloring, stir well to combine.
Cover both mixtures, refrigerate at least 2 hours, or until firm.
When mixtures are firm, roll a small, marble-size ball from orange filling, wrap around it a portion of white filling that is roughly twice size.
Form this filling into shape of an egg, place it onto a cookie sheet that has been brushed with a light coating of shortening.
Repeat process with the remaining filling ingredients and then refrigerate these "eggs" for 3-4 hours, or until firm.
Combine the milk chocolate chips with the shortening in a glass or ceramic bowl.
Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir.
Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill. After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.