Place chocolate wafers in microwave safe bowl. Microwave for 30 seconds at half power. Stir. Repeat until wafers are completely melted. Spoon melted chocolate into egg molds coating bottom and sides completely, about 1/8 inch thick. Refrigerate 30 minutes until set.
Meanwhile, place peanut butter in microwave safe bowl and microwave 30 seconds until softened. Remove from microwave and stir in powdered sugar and salt until completely blended. When chocolate is set, carefully spoon peanut butter mixture into egg molds and flatten (leaving about 1/8 inch between peanut butter and the top of the egg mold). Spoon melted chocolate over peanut butter until covered completely and level with egg mold. Refrigerate another 30 minutes until set. Carefully remove from molds. Decorate as desired with royal icing.