Place the eggs in a medium-size saucepan. Cover with enough water to cover by at least inch depth. Bring to a boil. Boil for 12 minutes. Remove from stovetop and drain hot water. Cover with cold water. Allow to cool until shells are cool enough to handle and peel.
Roughly chop the eggs and place into a large mixing bowl. Add 2/3 cubed avocado, sour cream, Dijon, garlic salt, lemon pepper, hot sauce and onion powder. Use a potato masher to blend leaving mixture chunky.
Add the tomato, onion and pickles. Mix well. Gently fold in remaining cubed avocado. Taste and adjust salt, if needed.
Place into an airtight container adding one avocado pit. Press plastic wrap directly on top of egg salad.
Allow to chill for 4 hours until serving. (Recommend Onion Rolls for serving)