In a mixing bowl, slice hard-boiled eggs into small pieces and add mayonnaise or Greek yogurt, Dijon mustard, garlic powder, salt, and pepper. Mix until combined.

Wash and dry the romaine lettuce leaves, laying them flat on a serving platter.

Scoop a portion of the egg salad into each romaine leaf.

Sprinkle crumbled bacon and halved cherry tomatoes over the egg salad in each leaf.

Serve immediately for the best taste and texture.