Preheat your oven to 400°F (200°C). Spread bacon on a baking sheet and bake for 15-20 minutes, or until crispy.

Place eggs in a saucepan, cover with cold water and bring to a boil. Simmer for 8-9 minutes, then cool in an ice bath.

Chop red onion into small pieces and soak in cold water for 5-10 minutes to mellow their flavor. Drain and pat dry.

In a bowl, combine Greek yogurt, Parmesan, honey, apple cider vinegar, salt, and garlic powder. Whisk until smooth.

In a large clear serving bowl, layer romaine lettuce, halved cherry tomatoes, soaked red onion, thawed peas, chopped eggs, dressing, cheddar cheese, and crispy bacon.

Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.