Start by hard-boiling the eggs if you haven't already—place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes before cooling and dicing into 1/2-inch pieces. While the eggs cook, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate and crumble once cooled. Finally, thaw the frozen peas by running them under cold water in a colander for 2-3 minutes, then drain thoroughly—this prevents excess water from making the salad soggy.

Dice the onion into small, uniform pieces (about 1/4-inch) and chop the celery into similar-sized pieces—consistent sizing ensures even distribution throughout the salad. In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika. I like to combine my dry seasonings separately first so they distribute evenly rather than clumping when mixed into the wet ingredients.

In a large bowl, combine the drained peas from Step 1, diced eggs, crumbled bacon, diced onion and celery from Step 2, and the sharp cheddar cheese. Add the seasoning blend from Step 2 and toss gently to coat everything evenly. This step ensures the seasonings are distributed throughout before adding the creamy dressing, which can sometimes mask flavors if added first.

In a separate small bowl, whisk together the mayonnaise and sour cream until smooth and fully combined. Pour the dressing over the pea mixture and fold gently with a rubber spatula until everything is evenly coated and well combined. I use sour cream and mayo in equal parts because it gives you the richness of mayo with the slight tang and body that sour cream provides—it's more interesting than mayo alone.

Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This resting time allows the flavors to meld together and the salad to reach an ideal cold temperature. The salad can be made up to 24 hours ahead, making it perfect for potlucks and gatherings.