Place the eggs in a medium pot and cover with cold water by a half inch. Bring the water to a boil over high heat. Once boiling, reduce heat to medium or medium low to maintain a high simmer for 10 minutes uncovered. Pour off the hot water and fill the pot with the eggs with cold water and ice. When the eggs are cool enough to handle, tap each egg all over to crack the shell, starting with the air pocket at the the bottom of the egg (the widest part of the egg.) Place the eggs back in the cold water and let sit 10 minutes. After 10 minutes, peel the eggs, dice them, and set aside.

Heat the oven to 375F with the rack in the center position. Spread the bacon slices out on a rimmed baking sheet in a single layer. Bake the bacon 20-30 minutes, flipping the slices once halfway through cooking. (If you are using regular bacon as opposed to thick cut, cook only about 15 minutes or so.) Transfer the bacon to paper towels to drain. When cool enough to handle, slice or crumble the bacon.

In a small bowl, whisk together the lemon juice, red wine vinegar, dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.

Toss the romaine and half the chives with the dressing and salt and pepper. Plate the romaine and top with rows of chopped egg, crumbled bacon, avocado, tomato, and blue cheese. Sprinkle on the remaining chives and serve!