Prepare the eggs by placing them in a saucepan covered with water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Transfer to ice bath, cool, peel, and dice.

Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crispy. Drain on paper towels and crumble.

Thaw peas by rinsing under cold water for 2 to 3 minutes. Pat dry to remove excess moisture.

Finely dice the onion and celery into small pieces.

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

In a large bowl, combine peas, eggs, bacon, onion, celery, and cheddar. Add seasoning mix and toss gently.

In another bowl, whisk together mayonnaise and sour cream. Fold dressing into salad mixture and chill for at least 2 hours.