Prepare all ingredients- cook the bacon, hard boil the eggs, chop the onion, and make the mayo.
Mix all ingredients together in a bowl, and add the mayo as a binder.
Store in refrigerator, and serve it cold.
Put all the ingredients except the oil in a large bowl and whisked until the yolk has thickened and the color is bright (around 30 seconds).
Add ¼ cup of the oil in a slow steady stream while whisking vigorously (~1 minute).
To keep my bowl in place, I put it on a rubber mat and tied a towel around the base. If there's someone else in the house, recruit him or her to slowly pour in the oil while you whisk.
After the oil is incorporated, slowly add the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds).
Then add the last ¼ cup of oil all at once and whisk to emulsify the mayo completely.