Start by hard-boiling the eggs if not already done—place them in cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes before cooling and chopping into 1/2-inch chunks. While the eggs cook, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then drain on paper towels and crumble into bite-sized pieces. Dice the onion into small pieces and slice the mushrooms thinly. I like to prep all my vegetables at once so nothing gets forgotten once we start building the salad.

Cut the cheddar cheese into 1/4-inch cubes—uniform sizing helps the cheese distribute evenly throughout the salad. In a large mixing bowl, combine the thawed peas (no need to cook them further), diced onion, sliced mushrooms, cubed cheddar cheese, chopped hard-boiled eggs, crumbled bacon from Step 1, and the pimiento. Gently toss these ingredients together to ensure even distribution without breaking up the peas or cheese too much.

In a separate medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth and well combined. Add the ranch mix, salt, pepper, and garlic powder, whisking until all the seasoning is fully incorporated and no lumps remain. I always use Hidden Valley ranch mix because it gives the most authentic flavor—the combination with real sour cream and quality mayo creates a dressing that's both tangy and rich.

Pour the ranch dressing from Step 3 over the salad mixture from Step 2 and gently fold everything together using a spatula or wooden spoon, being careful not to crush the peas or cheese. Make sure the dressing coats all the ingredients evenly. Refrigerate for at least 30 minutes before serving—this allows the flavors to meld together beautifully and gives the dressing time to coat everything thoroughly.