Roll out refrigerated pie crust on a clean surface. Use egg shaped cookie cutters to cut out an even number of eggs.
Place one egg on a greased baking sheet. Add about 1 to 2 tsp of milk chocolate chips to the centre of each egg.
Cover each egg with another egg shaped piece of dough. Press edges to seal.
Bake in a 450°F preheated oven for 8 to 9 minutes or until golden brown.
Add the remaining chocolate chips to a microwavable bowl. Add vegetable oil. Microwave on 50% power for 45 seconds. Stir. Microwave an additional 15 seconds on 50%. Stir. If not melted, then put in another 15 seconds at 50% power.
Add a teaspoon of melted chocolate to the top of one of your baked Easter eggs. Spread with a pastry brush to cover. Top with sprinkles or candies. Repeat for remaining eggs.