Start by chopping the iceberg lettuce with a knife. Then cut each tomato into 4 pieces. Then, separate the green peas from their pods.
Fill a pot with water, put the eggs in, and boil them at 75 °C (167 °F) temperature.
For the dressing, add the mayonnaise, sour cream, sugar, and salt, and mix well.
Cut the bacon into small pieces and fry it in the skillet. Once done, put the bacon on a paper towel to cool and drain off the excess oil.
Take the cheddar cheese and mash it.
Set a layer of chopped iceberg lettuce, small tomato pieces, and small pieces of boiled eggs. Then set a layer of green peas and cheddar cheese. At last, create the dressing on the top by spreading out a layer of mayonnaise and sprinkle the chopped bacon.
Cover the bowl with plastic wrap and refrigerate for at least 5 to 6 hours or overnight.