In a medium skillet, cook the bacon over medium heat, stirring often, until crisp, 4 to 5 minutes. Transfer to paper towels to drain.
In a small bowl, whisk 2 1/2 tablespoons water into the mayonnaise; season with salt and pepper. Divide the romaine wedges among 4 plates and drizzle with half of the mayo dressing.
Using an egg slicer, slice each egg lengthwise, then crosswise. Sprinkle 1 egg on top of each wedge; top with the cooked bacon, the carrot, tomatoes and avocado. Season with salt and pepper, then drizzle with the remaining dressing.