Prepare hard-boiled eggs by placing them in cold water, bringing to a boil, removing from heat, and letting sit covered for 10 minutes. Cool in an ice bath before dicing.

Cook bacon in a skillet over medium-high heat until crispy, about 8 to 10 minutes. Drain, crumble, and set aside.

Thaw frozen peas by rinsing in cold water for 2 to 3 minutes in a colander, then drain well.

Dice onion and celery into 1/4-inch pieces and set aside.

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

In a large bowl, combine thawed peas, diced eggs, crumbled bacon, onion, celery, and shredded cheddar. Sprinkle seasoning mix and toss gently.

In a separate bowl, whisk together mayonnaise and sour cream until smooth. Fold the dressing into the salad until well coated.

Transfer the salad to an airtight container and chill in the refrigerator for at least 2 hours, preferably overnight.