Fudge Filling:
In a large bowl put ½ lb margarine, cut-up, and 3 packages (18 oz) of semi-sweet chocolate chips.
Lightly grease a 9x13" dish and line with waxed paper.
In a sauce pan put:
4½ level cups sugar
½ tsp cream of tartar
1/8 tsp salt
1 can evaporated milk

Mix well. Place on a fairly high burner and stir constantly until mixture comes to a bubbly boil (not a rolling boil) then count exactly 6 minutes. Take off heat and pour over margarine & chocolate and stir until both are dissolved then add 1 tsp vanilla & 1½ cups chopped nuts, if desired. Cool at room temperature. Then put into refrigerator until firm, about 2 hours. Shape into eggs, place into lined pan and refrigerate until ready to coat.
Coating:
Melt 1 lb milk or semi-sweet chocolate by placing chocolate in top of a double boiler and placing over hot water in the bottom of pan. Add about 1/3 cup Crisco to melt down without hardening.
Decorate eggs as you wish.