Line a large sheet pan with parchment or wax paper. Have nearby a can of cooking spray.
Melt butter in a large, deep heavy bottomed saucepan over medium heat. Add marshmallows. Cook over medium stirring to prevent sticking, until completely melted.
Remove from heat, add vanilla. Mix well. Add rice krispies, stirring quickly to fully coat.
Use a regular sized, 4 ounce ice cream scoop to divide. Spritz scoop with cooking spray. Spray hands also, and roll into balls. Place on pan. Repeat until all has been used.
Use a shot glass, or similar to press and flatten the center of each ball. Let cool completely.
In a mixing bowl, mix together frosting and lemon curd. Add green food coloring until desired color is reached. (If you're omitting lemon curd, the frosting can be colored and mixed in the can)
Use a piping bag or the corner of a plastic storage bag with the tip cut off to pipe the frosting into the centers.
Arrange eggs over "grass" then sprinkle with edible glitter.
Store in an airtight container chilled for up to 1 week. Bring to room temperature for serving.