Boil and peel the eggs

• Bring a pan of water to a gentle boil.
• Simmer the eggs, then plunge them into ice-cold water and leave to cool.
• Peel the eggs; they should be jammy in the middle.

Make the egg mayo mix

• Roughly chop the eggs and place them in a bowl.
• Mix in the chives, basil, diced jalapeños, brine, salt, pepper, crumbled feta, yoghurt and mustard.
• Mix well to combine.

Assemble the pita

• Stuff the mix into a warm pita.
• Add a few slices of avocado if using.