Begin by preparing the dressing. In a small bowl or measuring cup, blend the mayonnaise and sugar together until smooth. Add a pinch of salt and freshly cracked pepper to enhance the flavor. Set the mixture in the refrigerator while you assemble the salad.

In a large, clear bowl, layer the salad starting with the chopped lettuce as the base. Next, add the thawed peas, followed by the halved cherry tomatoes, and diced celery. Distribute the chopped hard-boiled eggs over the celery, and then sprinkle the crumbled bacon on top.

Evenly spread the chilled mayonnaise mixture over the bacon layer, ensuring it covers the entire surface. Finish by sprinkling the shredded cheddar cheese across the top. Cover and refrigerate for at least two hours or preferably overnight to allow the flavors to meld and the salad to chill thoroughly before serving.