Stir the mayonnaise, prepared mustard, dill pickles, white vinegar, chopped onions, Swerve, and smoked paprika together in a bowl until fully combined. The dressing should look smooth and creamy, and the paprika should turn it a soft pastel orange-pink.

Set a 10-inch sauté pan over medium heat, add the ground beef, and press it apart with a spatula as it cooks so the meat browns in small crumbles. You should hear a steady sizzle, and the beef should deepen in color as the moisture cooks off.

Season the beef with kosher salt and ground black pepper when it is almost cooked through, then continue cooking until done. The crumbles should look evenly browned with no raw spots left in the pan.

While the beef cooks, chop the iceberg lettuce, slice the onions and cut them in half, and roughly chop the dill pickles. Keep the vegetables dry and cold so the finished salad stays crisp.

When ready to serve, combine the lettuce, onions, pickles, and cheddar, divide the mixture among four bowls, then top each bowl with one quarter of the beef and drizzle with dressing. Layer the greens first, then cheese, pickles, beef, and sauce so every bowl keeps its crunch and gets even flavor.