Today's Found Recipe is a two-fer from New Orleans in advance of Fat Tuesday.

POPPY TOOKER, BYLINE: Hi, this is Poppy Tooker, I'm the host of the Public Radio program "Louisiana Eats!" I'm here to let you in on what is really the Carnival breakfast of champions: deviled eggs and milk punch.

BLOCK: That's right, put away the Wheaties and break out your ID for that milk punch.

TOOKER: This is the one city in America where breakfast drinking is totally socially acceptable.

BLOCK: And Poppy Tooker says that deviled egg/milk punch combo is how many New Orleans fortify themselves as they line up on the parade route on Mardi Gras morning.

TOOKER: The deviled eggs are a really important trick because everything that you're going to bring out has to be easy to eat out of hand and portable. So I developed this special little method of cutting the hard-boiled egg across the middle instead of lengthwise, so that then you could put them back in your rinsed egg carton. And with a frilled toothpick you can get it out easily and eat as many of them as you possibly can.


TOOKER: The important thing, when you're making these deviled eggs, is not to use mayonnaise, which really has to the treaty carefully as far as refrigeration goes. I use softened butter and that makes my deviled eggs the very best of all.


TOOKER: Now, it wouldn't be Mardi Gras morning without a milk punch. What I do the night before is I take brandy or bourbon and then I add half and half, a little vanilla extract. And my secret is, for the sweetening ingredient, I use powdered sugar because after I've roiled it up together in the blender, and it gets his lovely sort of head on it and it's so frothy and beautiful, I pour it right back into the milk jug, and then that's how it's transported. So the next morning, all I have to do is give it a little shake and that fine powdered sugar helps it return to its frothiness and give it a little head.


TOOKER: So you have provided yourself a stimulating base for the rest of the day. You'll see pigs on rotisseries. You'll see barbecue going on with open fire on the neutral grounds. There's plenty, plenty, plenty fried chicken. There's a lot of alcohol in every form. But the morning has to begin with that Carnival breakfast of champions, deviled eggs and milk punch.


BLOCK: That's Poppy Tooker. She's host of the Public Radio program "Louisiana Eats!" And you can get the details for her deviled eggs and milk punch just-in-time for your Mardi Gras at our Found Recipe page. That's at

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