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Line 2 baking sheets with parchment paper.
In a large bowl, beat butter, peanut butter, vanilla, and salt with an electric mixer on medium speed until smooth.
Gradually add powdered sugar, beating until a smooth dough forms.
Using a 2 tablespoon scoop, drop mixture onto prepared baking sheets. Gently form each into an egg shape. If the peanut butter mixture is difficult to shape, refrigerate 15-30 minutes or until easier to handle. Freeze at least 1 hour or until firm.
Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring between each, until melted. If chocolate is too thick to dip, add shortening or coconut oil and stir until melted.
Using a fork, dip peanut butter eggs in the melted chocolate, letting excess drip away. Place back on parchment paper-lined baking sheets. Immediately sprinkle with salt or sprinkles, if using. Any leftover melted chocolate can be drizzled over the eggs for decoration. Refrigerate the dipped eggs for 10-15 minutes or until the chocolate is firm before removing from the parchment paper.