Hard-boil the eggs by placing them in a saucepan, covering with cold water, boiling, then letting sit for 10 minutes before cooling and dicing.

Cook the bacon in a skillet over medium-high heat until crispy, then crumble.

Thaw the peas by rinsing them under cold water in a colander for 2-3 minutes.

Dice the onion and celery, setting aside.

Mix together the seasoning in a small bowl until well combined.

Combine the peas, eggs, bacon, onion, celery, and cheddar in a mixing bowl and add the seasoning mix.

Whisk together the mayonnaise and sour cream in a separate bowl until smooth.

Fold the dressing into the pea mixture carefully to avoid mashing the peas.

Chill the salad for at least 2 hours before serving to meld the flavors.