Start by hard-boiling the eggs. Place 2 eggs in a pot, cover with cold water, bring to a boil, cover, and let sit for 10 minutes. Transfer to an ice bath to cool and dice.

Cook 7 slices of bacon in a skillet over medium heat for 8-10 minutes until crispy. Drain on a paper towel and crumble into pieces.

Rinse 18 oz of frozen peas in a colander under cold water for 2-3 minutes and shake off excess water.

Dice 0.5 cup each of onion and celery into small pieces.

Mix 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, a dash of cayenne pepper, and a pinch of smoked paprika in a bowl.

In a large mixing bowl, fold in the drained peas, diced eggs, crumbled bacon, diced onion, diced celery, and 1 cup of diced sharp cheddar. Stir carefully.

Sprinkle in the mixed seasonings and toss gently to combine.

In a separate bowl, whisk together 1/2 cup of mayo and 1/2 cup of sour cream until smooth. Fold into the salad mixture.

Transfer the salad to a container, cover, and refrigerate for at least 2 hours (overnight for best flavor).