Make the Dressing. In a small bowl or jar, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon, salt, and pepper until well combined. Add water if needed, 1 teaspoon at a time, until the dressing is creamy but pourable. Set aside.
Boil the eggs. Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy eggs, or 9-10 minutes for hard boiled eggs. Transfer the eggs to an ice bath and let cool for a few minutes. Peel and slice in half.
Assemble the Salad. Place the Little Leaf Farms Romaine Leaf Lettuce on a large serving plate. Evenly add the cucumber, radishes, and dill. Drizzle with the dressing, then top with the boiled eggs. Season with sea salt and pepper, if desired. Serve immediately and enjoy!