Thaw the peas either at room temperature for 10-15 minutes or rinse them under cool water in a colander, and drain any excess water.

In a medium mixing bowl, combine mayonnaise, sour cream, and a pinch of salt and black pepper. Whisk until smooth and creamy.

In a large mixing bowl, mix thawed peas, cheddar cheese, red onion, hard-boiled eggs, and bacon bits. Stir gently to combine.

Pour the dressing over the salad ingredients and gently fold until everything is evenly coated.

Cover with plastic wrap or a lid, and refrigerate for at least 30 minutes.

Before serving, give it a gentle stir and garnish with fresh dill or parsley.