Place the lettuce in the bottom of a trifle bowl. Top lettuce with a layer of red onion and then a layer of bell pepper. (The trick for this salad is to see everything, so make sure your layers go all the way to the sides of your bowl.)
Slice the eggs, so both the white and yolk show. Place egg slices around the side of the bowl, pressing into the side a bit so it'll stick. Chop any remaining eggs, slices, and ends and sprinkle them over the salad. (If you prefer you can chop all the eggs instead.)
Top eggs with a layer of tomatoes and then a layer of peas.
Make the dressing by whisking together the mayo, sour cream, vinegar, hot sauce, sugar, salt, and pepper in a mixing bowl until smooth. Pour the dressing over the peas and spread it into an even layer.
Top the dressing with cheese and then bacon, for garnish. (You don't have to do this step and the salad already has 7 layers, but why not?!)
Cover the salad in plastic wrap and chill in the fridge for at least 6 hours, and up to 24 hours.
Uncover and serve cold. Be sure to dig the serving spoon all the way down into the bowl so you get a little of everything in each portion.
Notes
You can also use a large glass serving bowl, or glass 9-inch x 13-inch baking dish to make this salad.