Place eggs in a large pot and cover with cold water just about an inch over the eggs.
Bring the pot to a rolling boil, cover the pan and remove from heat.
Leave the eggs covered and off the heat for 13 minutes. Using a slotted spoon, drop the eggs into a large bowl of ice water. Let them cool for a few minutes.
Scoop the halves of avocado into a large mixing bowl.
Using a potato masher, mash the avocado until it is completely smooth.
Mix in lemon juice, bacon, tomatoes, red onion, red wine vinegar, and chives. Season with salt and pepper.
Remove the eggs from the ice water and peel. Coarsely chop and fold them into the avocado mixture.
Serve egg salad in a serving bowl with lettuce leaves on the side and blue cheese crumbles for an optional garnish.