Begin by hard-boiling the eggs. Place them in cold water, bring to a boil, cover, and let sit for 10 minutes. Cool and dice into ½-inch pieces.

Cook bacon in a skillet until golden brown and crispy, then crumble once cooled.

Thaw the frozen peas by rinsing them under cold water in a colander for 2-3 minutes, ensuring they’re thoroughly drained.

Dice the onion and celery into small, uniform pieces.

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

In a large mixing bowl, combine thawed peas, diced eggs, crumbled bacon, diced onion, celery, and cheddar cheese. Add the seasoning blend and toss gently.

In another bowl, whisk together mayonnaise and sour cream. Fold this dressing into the pea mixture.

Cover the bowl and refrigerate for at least 2 hours, preferably overnight.