Thaw the frozen peas by placing them in a colander and running cold water over them for 1-2 minutes. Drain thoroughly and pat dry with paper towels. Cook the bacon until crisp, then drain on paper towels and crumble once cool. Dice the cheddar cheese, red onion, and hard-boiled eggs.

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth and fully combined.

In a large mixing bowl, gently fold together the thawed peas, crumbled bacon, cubed cheddar, diced red onion, and chopped hard-boiled eggs.

Pour the dressing over the salad mixture. Fold gently until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

Transfer the salad to a clean white serving bowl. Garnish with chopped fresh parsley and optional extra egg slices. Serve chilled.