Begin by hard-boiling the eggs. Place cold eggs in a pot and cover them with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel and dice them into small pieces.

In a large skillet over medium-high heat, cook the bacon until it’s crispy, about 8 to 10 minutes. Transfer it to a paper towel-lined plate to drain excess grease. Allow it to cool before crumbling it into bite-sized pieces.

If using frozen peas, place them in a colander and run cold water over them for 2 to 3 minutes to thaw. Drain thoroughly. For fresh or blanched peas, ensure they are properly dried before adding them to the mixing bowl.

Dice the onion and celery into uniform pieces. Substitute green onions for a milder flavor if desired.

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

In a large mixing bowl, combine the thawed peas, diced eggs, crumbled bacon, chopped onion, celery, and sharp cheddar. Gently add in the seasoning blend, folding everything together lightly.

In a separate bowl, whisk together the mayonnaise and sour cream until smooth and creamy. Fold the dressing into the pea mixture gently, ensuring that all ingredients are evenly coated.

Cover the mixing bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or overnight if possible.