Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble.
Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper.
Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.
Recipe courtesy of Nancy Fuller