To serve, place ¼ cup of the guacamole in the center of a small serving plate and spread into a thick 3- to 4-inch circle. Mound the guacamole with 1/4 cup of the diced turkey, followed by 2 tablespoons of the bacon pieces, 1/4 cup of the chopped romaine, one-quarter the of the egg salad mixture, and a tablespoon of blue cheese crumbles, if using. Repeat with the remaining ingredients to make a total of four salads. Serve all with a drizzle with the dressing and sprinkling of fresh chives.