Combine graham cracker crumbs, powdered sugar, peanut butter, honey, vanilla, and sea salt in a stand mixer with the paddle attachment.
Mix on medium speed until filling is well combined and resembles cookie dough.
Divide into 24 (2-teaspoon) balls or larger. Form into an egg shape. Chill until hard.
While the filling is chilling, melt chocolate in a double boiler until perfectly smooth. Dip "eggs" in chocolate and place them on a tray lined with parchment or waxed paper. Chill until hard. Store in plastic or container with lid.