In a large mixing bowl, combine peanut butter, butter, powdered sugar, vanilla extract, and salt. Beat on medium speed until well blended, about 3-4 minutes.

Scoop out portions of the filling and shape into eggs, roughly two tablespoons each. Place on a lined baking sheet and refrigerate for 30 minutes.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring, until melted and smooth.

Dip each peanut butter egg into the melted chocolate, ensuring it's fully coated. Return to the baking sheet.

Sprinkle sea salt over the chocolate if desired. Refrigerate for at least 15 minutes until set.