Cook the bacon in a large skillet until it is just crisp. Remove from the heat and pull from the grease with a slotted spoon, transfer to a paper towel lined plate to fully drian. Reserve 1 tablespoon bacon fat.
Whisk together the mayonnaise, 1 tablespoon bacon fat, honey, sugar, salt, and black pepper until smooth.
Mix together the peas, celery, and onion. Toss with the dressing and chill in the refrigerator for 30 minutes.
Just before serving, stir in the bacon, cheese, and hard boiled egg.