Start by hard-boiling the eggs: place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer to an ice bath to cool completely, then peel and dice into 1/2-inch pieces. While the eggs cool, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then drain on paper towels and crumble once cooled. Rinse the frozen peas under hot water for 1 minute to thaw them slightly, then drain well and set aside. Thinly slice the green onions into 1/8-inch rings and shred the sharp cheddar cheese. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients.

In a large mixing bowl, combine the mayonnaise, cider vinegar, sugar, seasoning blend, garlic powder, onion powder, celery salt, and smoked paprika. Whisk together until smooth and well combined. Season to taste with salt and freshly ground black pepper—I prefer freshly ground pepper here because it dissolves better into the creamy base and gives a more integrated flavor than pre-ground. Drain the pimentos and add them along with 1 tablespoon of their juice to the dressing, stirring to incorporate.

Add the thawed peas from Step 1, sliced green onions, shredded cheddar, crumbled bacon, and diced hard-boiled eggs to the dressing base. Gently fold everything together until all ingredients are evenly coated with the creamy dressing. Be careful not to overmix, as you want to maintain distinct pieces of bacon and egg rather than breaking them down. Make sure the cheese is distributed throughout so it doesn't clump together.

Transfer the salad to a serving bowl or storage container and refrigerate for at least 2-4 hours before serving. This chilling time allows the flavors to meld together and helps the salad develop better texture. The cold temperature also allows the creamy dressing to set slightly, making the salad less watery. Stir gently before serving to redistribute any dressing that may have settled to the bottom.