Hard-boil the eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then letting sit for 10 minutes. Cool in ice water, peel, and dice.

Cook the bacon in a skillet over medium-high heat for 8–10 minutes until crispy. Drain and crumble.

Thaw the frozen peas by placing them in a colander under cold running water for 2–3 minutes. Drain thoroughly.

Dice the onion and celery into small pieces for even flavor distribution.

Mix together the salt, pepper, garlic powder, cayenne, and smoked paprika in a small bowl.

Combine the thawed peas, diced eggs, crumbled bacon, chopped onion, celery, and cheddar cheese in a large bowl.

Add the prepared seasoning blend to the salad ingredients and gently fold together.

Whisk together mayonnaise and sour cream until smooth, then fold into the salad mixture.

Refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.