In a large trifle dish or high-sided glass bowl, layer in the lettuce, green onions, celery, water chestnuts, and frozen peas. Spread over Sweet Mayo Substitute and scatter with the sugar. Cover and refrigerate overnight.
On the day you plan to serve the salad, lay the bacon out onto a large parchment-lined baking sheet. Place in a cold oven and heat the oven to 400ºF. When the oven is up to temperature, set a timer for 8 minutes. At this point, the bacon should be crisp. If not, continue to cook the bacon for another couple of minutes until crisp. Remove the bacon from the pan, set aside to cool, then crumble the bacon into bits.
Meanwhile, add the eggs to a small saucepan and cover with cold tap water. Bring to a boil over high heat and, as soon as the water boils, cover the pot and remove it from the heat. Set it aside for 13 minutes. After 13 minutes, drain the eggs and run them under cold tap water until cool enough to handle. Peel the eggs and cut into wedges.
Uncover the salad and scatter over the bacon. Arrange the eggs and tomatoes overtop, season with salt and pepper, and serve.
