In a large bowl, beat the creamy peanut butter and softened butter until smooth. Mix in the vanilla extract and salt.

Gradually beat in the powdered sugar until a moldable dough forms. If it is too crumbly, add a tiny splash of milk.

Scoop 1-tablespoon portions of dough, roll into balls, and gently taper one end to form an egg shape. Place on a parchment-lined baking sheet.

Chill the shaped eggs in the refrigerator for at least 1 hour or freezer for 30 minutes until very firm.

Melt the light blue candy melts and coconut oil in the microwave in 30-second intervals at 50% power, stirring until completely smooth.

Dip the chilled peanut butter eggs into the melted coating one at a time using a fork. Tap off excess and place back on the parchment paper. Let the coating set.

In a small bowl, mix cocoa powder and vanilla extract (or water) to create a thin, liquid paint consistency.

Dip a clean, stiff-bristled brush into the cocoa mixture and flick it over the set blue eggs to create speckles. Let dry completely before serving.