Add all dressing ingredients to a small mixing bowl and whisk until smooth and combined. Cover and refrigerate at least 30 minutes before serving.
Bring a saucepan of water to a rolling boil. Slowly submerge eggs using a slotted spoon. Cook eggs exactly 12 minutes. Drain water and fill saucepan with very cold water to shock eggs and stop the cooking process. Let eggs cool 5 minutes before peeling and roughly chopping.
Add sliced bacon to a cold, non-stick skillet. Set over medium-high heat and cook until bacon is crispy and golden brown (approximately 6-8 minutes). Transfer cooked bacon to a plate lined with paper towel to absorb excess fat. *Tip: Rendered fat can be transferred to a sealable container and refrigerated up to 5 days for other cooking purposes, like fried eggs.
Arrange iceberg lettuce wedges, cut-side up, on a large board. Drizzle with Whole30 Ranch Dressing, top with tomatoes, onions, chopped eggs, bacon, and chives. Serve immediately.