Step 1: Prepare the Lettuce Base: Spread the shredded iceberg lettuce evenly across the bottom of a large, clear serving bowl or trifle dish. This layer provides a crisp foundation for the other ingredients.
Step 2: Layer the Peas: Distribute the thawed peas uniformly over the lettuce. Ensure the peas are well-drained to prevent excess moisture.
Step 3: Add the Eggs: Gently sprinkle the chopped hard-boiled eggs over the peas. Distribute the eggs evenly to ensure each serving contains a portion.
Step 4: Sprinkle the Bacon: Scatter the crumbled bacon over the eggs, creating a savory layer. The bacon bits should be evenly distributed for balanced flavor.
Step 5: Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sugar, and sour cream until smooth and well combined. The dressing should be creamy and slightly sweet.
Step 6: Spread the Dressing: Carefully spread the dressing evenly over the bacon layer, ensuring complete coverage. Be gentle to avoid disturbing the layers below.
Step 7: Top with Cheese: Sprinkle the shredded cheddar cheese over the dressing. This adds a final touch of color and flavor.
Step 8: Add Optional Red Onion: If desired, arrange the thinly sliced red onion over the cheese for a bolder flavor.
Step 9: Chill Before Serving: Cover the salad and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This chilling period is crucial for developing the salad's signature taste.
Optional Tips and Substitutions: For a tangier dressing, add a tablespoon of apple cider vinegar. Substitute crumbled feta or blue cheese for cheddar for a bolder flavor profile. Diced ham can replace bacon for a different savory element. To keep the lettuce crisp, pat it dry before shredding. The salad can be assembled up to 24 hours in advance. For a vegetarian option, skip the bacon.