Thaw the peas by placing them in a bowl at room temperature for 10–15 minutes or quick rinsing under cool water in a colander. Drain well.

In a mixing bowl, whisk together mayonnaise, sour cream, salt, and black pepper until smooth and creamy. Adjust seasoning as desired.

In a large bowl, combine thawed peas, shredded cheddar cheese, diced red onion, chopped hard-boiled eggs, and bacon bits. Mix gently.

Pour dressing over the salad ingredients and gently fold everything together until well-coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to meld flavors.

Before serving, give the salad a gentle toss and garnish with freshly chopped dill or parsley.