Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer till smooth.
Add in powdered sugar, one c. at a time, mixing by hand after each addition.
Mix well till creamy.
Remove about 1/3 of the mix and place it into a small bowl.
Add in the yellow and red food coloring and stir well to combine.
Cover both mixtures and chill for at least 2 hrs, or possibly till hard.
When mixtures are hard, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling which is roughly twice the size.
Form this filling into the shape of an egg and place it onto a cookie sheet which has been brushed with a light coating of shortening.
Repeat for the remaining filling ingredients, then chill these centers for 3 to 4 hrs or possibly till hard.
Combine the lowfat milk chocolate chips with the shortening in a glass or possibly ceramic bowl.
Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.
Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper.
Chill.
After 1 to 2 hrs of chilling, dip each candy once more and refrigeratefor several hrs, or possibly till completely hard.