Place eggs in a large saucepan. Fill with enough cool water to cover eggs. Bring to a bare boil over medium-high heat, then set timer for 12 minutes. After 12 minutes, drain eggs, running cool water over them until room temperature.
Meanwhile, in small bowl, combine red onion, tomato, jalapeno, 1/2 cup chipotle mayonnaise, lime juice, garlic salt and hot pepper sauce until well combined.
Place avocados in medium-size bowl and mash. Add 1/4 cup of the red onion mixture and stir until combined.
Once eggs have cooled, remove and discard shells. Slice eggs in half lengthwise and transfer 12 yolks to a medium bowl, discarding remaining 3 yolks. Mash yolks, and add remaining 3/4 cup red-onion mixture. Stir until smooth. adding the remaining 2 tablespoons chipotle mayonnaise.
Pipe or spoon guacamole into half the egg white halves and egg yolk mixture into remaining 15 halves. Refrigerate 1 hour until serving.