Thaw the frozen peas at room temperature for about 10 to 15 minutes or rinse in a colander under cool water for 2 to 3 minutes, then drain well.

In a medium mixing bowl, combine 1 cup of mayonnaise with ½ cup of sour cream and whisk until smooth. Season with salt and pepper to taste.

In a large bowl, combine the thawed peas, 1 cup of shredded cheddar cheese, ½ cup of diced red onion, ¼ cup of chopped hard-boiled eggs, and ½ cup of bacon bits. Stir gently to mix.

Pour the creamy dressing over the salad ingredients and fold gently until everything is coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, garnish with fresh chopped dill or parsley.