Hard-boil the eggs by placing them in a saucepan, covering them with water, and boiling for 10 minutes. Then transfer to an ice bath to cool before peeling and dicing.

Cook bacon in a skillet over medium-high heat until crispy, about 8 to 10 minutes, then crumble into bite-sized pieces.

If using frozen peas, thaw by rinsing under cold water in a colander; if using canned peas, rinse and drain them.

Finely dice the onion and chop the celery into small pieces.

Whisk together salt, pepper, garlic powder, cayenne, and smoked paprika in a bowl.

In a large mixing bowl, combine peas, diced eggs, crumbled bacon, diced onion, chopped celery, and cheddar cheese.

For the dressing, whisk together mayonnaise and sour cream until smooth.

Pour the dressing over the salad mixture and gently fold to combine.

Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours before serving.