Cook bacon in a large skillet over medium heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
In a large 4-quart glass bowl, layer the chopped lettuce, tomatoes, peas, eggs and cheese.
Drizzle the dressing over the salad, covering as much of the top as possible.
Sprinkle the top with bacon.
Cover and refrigerate until it's time to serve.
Julie Clark blogs with her daughters, Maddie and Kinslee, at Tastes of Lizzy T. Starting as a mother and daughter school project, their blog shares the life journey of a family that loves to cook, serve and eat fresh, traditional and wholesome food. Their mission is to revive the thrill of preparing and sharing comforting, heartfelt food with family and friends.