Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 minutes. Afterward, cool the eggs in an ice bath, then peel and dice them into 1/2-inch pieces.

In a large skillet, cook the bacon over medium-high heat until crispy, which should take about 8-10 minutes. Once done, remove the bacon from the skillet and let it cool on a paper towel-lined plate before crumbling it.

While the bacon cools, take your frozen petite peas and place them in a colander. Rinse them under cold running water for 2-3 minutes to ensure they thaw quickly. Once thawed, drain well.

Finely dice the onion and celery into uniform pieces, aiming for about 1/4-inch cubes. This enhances the presentation and ensures even distribution.

In a small mixing bowl, combine the salt, pepper, garlic powder, cayenne, and smoked paprika. Whisk together until well blended.

In a large mixing bowl, gently toss together the thawed peas, diced eggs, crumbled bacon, chopped onion, celery, and cheddar cheese. Once evenly mixed, sprinkle your dry seasoning blend over the salad mixture and fold it in.

In a separate bowl, whisk together the mayonnaise and sour cream until smooth and creamy. Adjust if needed.

Pour the creamy dressing over the salad mixture. Using a spatula, fold the dressing gently into the salad until everything is well coated.

Transfer the finished salad to a serving bowl, cover it tightly with plastic wrap or a lid, and refrigerate for at least 2 hours.