Carefully place the eggs in a large pot. Add cold water until they are submerged under about one inch of water.
Heat the eggs over high heat until boiling. Remove from the heat and cover the pan. Let the eggs stand in hot water for about 12 minutes (for large eggs, slightly less for those that are smaller). Peel the eggs after cooling and chop them up.
In a medium mixing bowl, whisk together mayo, greek yogurt, lemon juice, water, salt, and pepper until combined. Set aside.
Cook the bacon according to the product packaging and chop it up.
In a salad bowl, combine chopped eggs, bacon, avocado and tomatoes. Drizzle with some ranch dressing and add blue cheese and chives as toppings. Adjust seasoning if needed.