Hard boil eggs. Drain and allow to cool, then peel, slice, and set aside.
While eggs boil, cook bacon in a skillet over medium heat. Cook until crispy, then remove from skillet and lay on a plate covered with paper towels or napkins; blot with more paper towels to remove any excess grease. Crumble and set aside.
Cut open peaches and remove the pit. Cut into slices.
Tear/shred lettuce, slice or dice tomato, and dice celery. Toss all into a large bowl along with the peaches, eggs, and walnuts.
Add dressing and toss until well combined.