Begin by placing 2 cold eggs in a pot and filling it with water until the eggs are submerged. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit undisturbed for 10 minutes before transferring them to an ice bath to cool. Once chilled, peel and dice the eggs into small pieces.

In a large skillet, cook 7 slices of bacon over medium-high heat until crispy and browned, which should take about 8-10 minutes. Turn the bacon occasionally to ensure even cooking and prevent burning. Once crispy, transfer the bacon to a plate lined with paper towels to absorb excess grease. Once cool, crumble the bacon into small pieces.

Grab an 18 oz bag of Birds Eye frozen petite peas and place them in a colander. Run cold water over the peas for about 2-3 minutes to thaw them quickly. Make sure to drain them thoroughly to prevent your creamy Southern pea salad from becoming watery.

Finely dice ½ cup of onion and ½ cup of celery into uniform pieces, aiming for approximately ¼-inch chunks.

In a small bowl, combine ¾ tsp salt, ½ tsp pepper, ½ tsp garlic powder, a dash of cayenne, and a pinch of smoked paprika. Stir well to create an even seasoning blend.

In a large mixing bowl, combine the drained peas, diced eggs, crumbled bacon, chopped onion, celery, and 1 cup of sharp cheddar cheese. Stir gently with a spatula to combine the ingredients.

Gently sprinkle the seasoning blend from the previous step over the salad mixture and fold the seasonings into the salad.

In a separate bowl, whisk together ½ cup mayonnaise and ½ cup sour cream until the mixture is smooth and creamy.

Pour the prepared dressing over the salad mixture in the large bowl. Gently fold the dressing into the salad until all ingredients are well-coated.

Cover the bowl with plastic wrap and refrigerate your creamy Southern pea salad for at least 2 hours, allowing the flavors to meld beautifully.