Meanwhile, cook your 4 slices of bacon in a skillet or microwave between paper towels. Crumble the cooked bacon and set aside.
In a small bowl, add the mayo, Greek yogurt, Dijon, vinegar, honey, garlic powder and salt. Stir until well combined.
Peel and chop the hard boiled eggs and add them to the bowl. Fold together until everything is well combined.
TIP: The mixture will thin out after it sits in the refrigerator for a few hours, so don't be alarmed if you think it is a bit dry.
Serve the egg salad on a leaf of butter lettuce and top with bacon crumbles. Enjoy!