Line an 8x8 inch square baking pan with parchment paper, ensuring an overhang for easy removal.

In a heavy-bottomed saucepan or microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.

Heat on low, stirring constantly until the chips are completely melted and the mixture is homogenous. If using a microwave, heat in 30-second intervals at 50% power, stirring between each.

Remove from heat and stir in the vanilla extract and salt.

Gently fold in 1/2 cup of the mini chocolate eggs.

Transfer the mixture to the prepared pan and spread into an even layer using a silicone spatula.

Press the remaining 1/2 cup of mini chocolate eggs and the sprinkles into the surface of the fudge.

Refrigerate for at least 2 hours, or until the fudge has set completely.

Lift from the pan using the parchment overhang and slice into 1-inch squares with a sharp knife.