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First, make the dressing: in a small bowl, whisk together the mayo, sour cream, 1/2 cup sugar, and 1/2 teaspoon pepper until smooth. Pop it in the fridge to chill while you prep the rest of the salad.
Meanwhile, cook the bacon in a skillet until it's crisp and rendered. It should be deep golden brown.
Once the bacon is cooked, transfer it to a paper towel-lined plate to cool, then dice it into bite-sized pieces. Dice the hard-boiled eggs into similar bite-sized pieces; a knife or an egg slicer both work here.
For serving, 21-ounce mason jars are ideal for individual portions and a nice presentation, but you can also layer this salad in individual bowls or a large trifle dish.
Spoon a couple of spoonfuls of the chilled dressing into the bottom of each jar or serving dish. Then, layer in the chopped lettuce, followed by the diced onions, red bell pepper, peas, diced egg, and finally, the crispy bacon.
When you're ready to eat, screw a lid onto the jar, give it a good shake to distribute the dressing, and then you can either eat it straight from the jar or pour it into a bowl.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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