Commercial Easter eggs can be expensive and not necessarily good. You can make butter-cream or fondant filled Easter eggs at home. You don't need fancy candy equipment, just regular kitchen pans and utensils.

The following recipes will produce a stiff filling. If the buttercream seems too stiff, add a small amount of milk or cream.

3/4 Cup mashed potatoes

1 stick butter (softened)

1/2 teaspoon salt

3 1/2 Cups confectioners' sugar

1 1/2 teaspoon vanilla or other flavoring

Cool mashed potatoes. Mix with softened butter. Add salt, flavoring. Slowly add sugar. Mix until smooth and fluffy. Chill 4 hours or overnight.

Dip in melted chocolate.

1/4 butter

8 oz. cream cheese

2 lb confectioner's sugar

1 1/2 teaspoon vanilla

1/2 teaspoon salt

Soften butter and cream cheese. Mix, adding sugar slowly. Beat until smooth and fluffy. Set aside and chill several hours or overnight.

Dip in  melted chocolate.

1/2 Cup butter

1 teaspoon salt

14 ounces sweetened condensed milk

2 lbs. confectioners' sugar (plus 2 cups added later)

flavoring of your choice

Beat all ingredients (except 2 cups confectioners' sugar) until smooth. Divide into 4 portions. Knead each portion separately with 1/4 to 1/2 cup confectioners' sugar untill smooth. Shape into Easter egg shape. Chill several hours or overnight. Dip in melted chocolate.

Choose the type of chocolate that you prefer. You can purchase semisweet chocolate in bar form or you can use chocolate chips. Chocolate for melting is available in milk chocolate, white chocolate, or dark chocolate.

Use a double boiler, or set a steel bowl over a pan of hot water (lowest heat setting on stove). Do not let the water touch the bottom of the bowl. Do not allow water to boil.

Gently melt chocolate, stir often.

Puncture shaped Easter eggs with fork. Dip in melted chocolate

Set on wax paper to cool.