Start by placing four eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium heat, then cover the pan and remove it from heat, letting it sit for 10 minutes. After this time, transfer the eggs to a bowl of ice water for a few minutes until cool. Once cooled, peel and dice the eggs into small pieces.

In a large skillet, cook 6 strips of bacon over medium heat until crispy, about 8-10 minutes. Turn the bacon occasionally to achieve even crispness. Once cooked, remove the bacon from the skillet and place it on a paper towel to cool. Crumble the bacon into smaller pieces when it has cooled.

Take 2 cups of frozen petite peas and place them in a colander. Rinse the peas under cold running water for 2-3 minutes until they are thawed. Drain them thoroughly, shaking off any excess water.

Finely dice 1/4 cup of onion and 1/2 cup of celery into uniform, small pieces. Set the diced vegetables aside in a small bowl.

In a small mixing bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of smoked paprika. Whisk these spices together until well blended.

In a large mixing bowl, add the thawed peas, diced eggs, crumbled bacon, diced onion, diced celery, and 1 cup of shredded sharp cheddar cheese. Sprinkle the prepared seasoning mix over the ingredients, stirring gently together until well mixed.

In a separate bowl, whisk together 1/2 cup of mayonnaise and 1/2 cup of sour cream until smooth. Fold this creamy dressing into the salad mixture carefully.

Transfer the salad to a serving dish or storage container, cover, and refrigerate the creamy Southern pea salad for at least 2 hours.