Using a blender or food processor, pulse the Oreos into crumbs.

Add Oreo crumbs to a large mixing bowl. Add in the cream cheese, vanilla and salt. Using an electric hand or stand mixer, blend the mixture until smooth.

Prepare a large baking sheet with a silicone baking mat or parchment paper.

Use a cookie scoop to scoop the mixture from the bowl and form it into tight, round, smooth balls. Place the balls on the baking sheet and continue until the mixture is gone.

Use your fingers to create the egg shape. Flatten the ball slightly. Then pinch the top of the ball into a rounded point. Gently pinch the bottom of the ball into a less rounded point (this will be the larger, bottom portion of the egg). Then pinch and shape the top and sides of each ball, refining your egg shape.

Place the baking sheet in the refrigerator to chill for 1 hour. Alternatively, you can put them in the freezer for 30 minutes.

Near the end of the chill time, begin to prep your candy wafers. Add all of the wafers to a large microwave safe bowl. Microwave on 50% power for 1 minute. After, stir gently and add shortening to thin the mixture. Return to the microwave and heat on 30-second bursts, stirring in between, until silky smooth. Add more shortening if needed to create a soup-like mixture.

Divide the melted chocolate into 4 even bowls. Add food coloring gel to three of the bowls and mix until you have the desired color.

Using two forks or dipping tools, dip each truffle into the melted chocolate, covering completely. Work one truffle at a time, placing it back on the baking sheet after it’s covered.

Immediately top each dip truffle with sprinkles. Drop the sprinkles onto the truffles in a line formation from side to side creating a decorated Easter Egg look.

Repeat the process, working one truffle at a time and alternating chocolate colors and sprinkle combinations.

Allow the chocolate to set completely.