Start by hard-boiling the eggs; place them in a saucepan, cover with water, bring to a boil, then simmer for 10-12 minutes.

In a separate skillet, cook the bacon over medium heat until crispy, about 8-10 minutes, then let it cool and crumble.

Thaw the frozen petite peas by running them under cold water until softened.

Dice the onion and chop the celery into uniform pieces.

In a small mixing bowl, combine salt, pepper, garlic powder, cayenne, and smoked paprika.

In a large mixing bowl, combine thawed peas, diced hard-boiled eggs, crumbled bacon, diced onion, chopped celery, and shredded cheddar.

Whisk together mayonnaise and sour cream until smooth.

Gently fold the creamy dressing into the salad mixture.

Transfer the salad to a serving bowl, cover, and refrigerate for at least 2 hours.