Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium heat, then cover and remove from heat. Let them sit for 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Drain and peel them, then chop into small pieces.

In a large mixing bowl, combine the chopped hard-boiled eggs with mayonnaise or Greek yogurt, Dijon mustard, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.

Fold in crumbled crispy bacon and halved cherry tomatoes into the egg salad mixture. Be gentle to avoid breaking down the eggs too much.

Lay out the large romaine lettuce leaves on a clean surface. Scoop generous portions of the creamy BLT egg salad mixture onto the center of each leaf.

Consider adding optional diced celery or bell peppers on top of the egg salad filling for extra flavor.

Gently fold or roll the lettuce leaves around the filling to create your wraps. Serve immediately for the freshest taste.