In a large mixing bowl, beat together corn syrup, butter, salt, and vanilla extract until smooth.

Gradually add powdered sugar, one cup at a time, until a soft dough forms.

Gently fold in mini marshmallows.

Shape small portions of the mixture into egg shapes and place them on a parchment-lined baking sheet. Freeze for 15-20 minutes until firm.

Meanwhile, melt chocolate chips and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each marshmallow egg into the melted chocolate, coating evenly, and return to the baking sheet.

Decorate with colorful sprinkles if desired.

Let chocolate set completely at room temperature or refrigerate for quicker results.