Cook the bacon slices in a large skillet over medium-high heat until they're crispy and golden, about 8-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool completely. Once cooled, chop or crumble the bacon into bite-sized pieces. While the bacon cools, prepare your hard-cooked eggs if not already done—dice them into small pieces and set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, onion powder, and sugar until smooth and well combined. This creates the flavor base for the salad. Taste as you go—I like to add the sugar to balance the acidity of the lemon juice, giving the dressing a subtle sweetness that complements the savory bacon and cheese.

In a large mixing bowl, combine the chopped bacon from Step 1, thawed and well-drained peas, shredded cheddar cheese, and diced eggs. Pour the dressing from Step 2 over the mixture and fold everything together gently until all components are evenly coated. Season with salt and black pepper to taste, starting with a pinch of each and adjusting as needed. I find that the bacon and cheese are already quite salty, so go easy on the salt initially.

Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and ensures the salad is nicely chilled. You can make this salad up to 4 hours ahead of time, making it perfect for potlucks or picnics.