Preheat the oven to 450 degrees Fahrenheit.

Add the peas to a medium-sized pot and fill the pot with water to cover the frozen peas. Heat on medium for 10 minutes until the peas are tender, but not hot. Stir occasionally.

• We used two 16 wt oz bags of Giant's brand of frozen Green Peas (Good Source of Fiber).

Cover a baking sheet with aluminum foil and place the uncooked bacon on top. Once the oven preheats, place the baking sheet into the oven and bake the bacon for 20 minutes.

• We used Smithfield Applewood Thick Cut Bacon.

While the bacon is baking, place the eggs into a large pot and fill the pot with water. Cover and heat on high until the water boils. Then turn the heat off, and let the eggs continue to cook for 11 minutes on the eye of the stove. If you want more tender hardboiled eggs, pull them off of the eye, and wait the same amount of time.

• We used Giant's brand of Fresh Extra Large White Eggs (USDA Grade A).

While everything is heating, dice the onion and celery and place the pieces into a large mixing bowl.

Once the peas are tender, drain the water from the pot with the peas, and add the peas to the mixing bowl with the onion and celery pieces.

After the eggs cook for the additional 11 minutes, after the heat is turned off, carefully place the eggs into a large bowl with ice and cold water to cool off the eggs for about 5 minutes. Add enough water to cover the ice and eggs. This shocks the eggs, and helps with peeling the shells off.

Remove the bacon from the oven once cooked and let cool.

Peel the eggs. Tip: rinsing the eggs under cold water while peeling helps remove the excess shell pieces. Or peel the eggs and then run the eggs under cool water to remove any excess shell pieces before cutting the eggs.

Chop the eggs and bacon. Add the chopped pieces to the large mixing bowl with the other ingredients.

Add 1 3/4 cups shredded cheese and 2/3 cup mayonnaise to the mixing bowl. Mix all ingredients together.

• We used Sargento Reduced Fat Off the Block Shredded Sharp Cheddar Cheese (Fine Cut. No Artificial Flavors. No Added Growth Hormones. No Antibiotics), and Giant's brand of Real Mayonnaise made with Cage Free Eggs.

Chill for at least 30 minutes, but it is better chilled overnight. Top with pepper to taste. Optionally also top with garlic salt to enhance the flavors further.

• We used McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns. We used Lawry's Garlic Salt (coarse with ground parsley).