Start by hard-boiling the eggs; place them in a pot, cover with cold water, and bring to a gentle boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool completely, making them easier to peel. Once cooled, dice the eggs into 1/2-inch pieces and set aside for your creamy Southern pea salad.

In a skillet over medium-high heat, sauté the bacon slices for about 8-10 minutes, until they are beautifully crispy and golden-brown. Keep an eye on them, turning occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to cool, allowing the excess fat to drain. Once cooled, crumble the bacon into bite-sized pieces for your salad.

If using frozen peas, place them in a colander and rinse under cold water for 2-3 minutes. This method not only thaws them but also helps prevent excess moisture. Drain well, shaking the colander to remove any remaining water.

Next, finely dice the onion and chop the celery into small, uniform pieces. Aim for consistency in size, as this will ensure a balanced texture throughout your salad.

In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika until well mixed. Set this seasoning mixture aside, as it will be added to the salad later in preparation.

In a large mixing bowl, combine the thawed peas, diced eggs, crumbled bacon, chopped onion, chopped celery, and shredded cheddar cheese. Gently toss these ingredients together for even distribution of flavors.

In a separate bowl, whisk together the mayonnaise and sour cream until the mixture is completely smooth.

Pour the creamy dressing over the mixed salad ingredients, using a spatula to fold everything together gently.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 2 hours, allowing the flavors to meld beautifully.