Chop the pistachios. How coarse depends on how chunky you want the egg center to be. Set aside.

Melt all of the chocolate in a double burner or in a metal bowl over boiling water.

Fill an eight-set silicon egg mold with the melted chocolate. Let sit for 5 minutes to allow the chocolate covering the outer shell to harden. Pour the still soft chocolate back into the double burner pan or metal bowl.

Pour out and set aside half of that melted chocolate in a separate bowl. Make your pistachio ganache. In the remaining melted chocolate, add roughly a tablespoon of lemon zest and a pinch of pink Himalayan salt. Add half of the chopped pistachios. Stir to combine.

Spoon or pipe the ganache into the egg shells, filling halfway. Press the remaining chopped pistachios across the top to form an even surface, leaving space for the final layer of chocolate.

Re-melt the plain chocolate that was set aside. Once it cools slightly (don’t do too soon or it will melt what is already in the mold), pour over eggs then scrape across the top to seal. Let the eggs fully harden. Option: refrigerate to speed the process.

Gently pop the hardened eggs out of the mold. 

If desired, decorate with drizzles of chocolate and pistachio bits.