Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then cover and remove from heat. Let sit for 10 minutes, then cool, peel, and dice the eggs.

Cook the bacon in a skillet over medium-high heat for 8-10 minutes until crispy. Transfer to a plate lined with paper towels to drain and crumble into bite-sized pieces.

Thaw the frozen peas under cold water in a strainer for about 2 minutes, then drain completely.

Finely dice the onion and celery into uniform pieces.

In a small bowl, whisk together the salt, pepper, garlic powder, cayenne, and smoked paprika.

In a large bowl, combine the peas, diced eggs, crumbled bacon, chopped onion, celery, and shredded cheddar cheese. Toss together.

In another bowl, whisk together the mayonnaise and sour cream until smooth.

Fold the creamy dressing into the salad mixture, ensuring everything is well-coated.

Cover and refrigerate the salad for at least 2 hours before serving.