Boil the eggs by placing them in a pot covered with cold water. Bring to a boil, then cover and let sit for 10 minutes. Transfer to an ice bath to cool, then peel and chop.

Cook the bacon starting in a cold skillet over medium heat for 8-10 minutes until crispy. Transfer to a paper-towel-lined plate to drain and cool, then crumble.

Thaw and drain the peas under cold water for 2-3 minutes. Make sure to drain thoroughly.

Dice the onion and celery into small pieces.

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

In a large bowl, mix together the peas, chopped eggs, crumbled bacon, diced onion, diced celery, and shredded cheddar.

Sprinkle the seasoning mix over the top and gently toss to combine without mashing the peas.

In a separate bowl, whisk together the mayonnaise and sour cream. If too thick, add a splash of milk.

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

Cover and refrigerate for at least 2 hours before serving to allow flavors to blend.

Stir before serving and adjust seasoning as needed.