Start by placing eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then lower the temperature and let it simmer for about 10 minutes. Transfer the eggs to an ice bath for 5 minutes to cool.

While the eggs are cooling, combine 1/2 cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper in a mixing bowl. Whisk until smooth and creamy.

Once the eggs are cool, peel and chop them into bite-sized pieces. Slice the bacon and halve the cherry tomatoes. If using, dice the celery.

In the bowl with your dressing, gently fold in the chopped hard-boiled eggs, sliced bacon, halved cherry tomatoes, and diced celery. Mix carefully to avoid mashing the eggs.

Wash and dry the romaine leaves; then spoon the egg salad mixture into the center of each leaf. Fold and enjoy!

Optionally, top with fresh herbs like chives or dill for added flavor before serving.