Wash hands with soap and water for at least 20 seconds.
Place eggs in a small pot. Add water until there is 1” of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover. Let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
While eggs are cooking, prepare an ice bath. Place ice and water in a bowl. Set aside.
When eggs are done cooking, carefully remove eggs from water with a slotted spoon. Place eggs in the ice bath for 10 minutes.
Peel eggs. Cut into quarters. Set aside.
To make salad dressing: In a small bowl, combine oil, vinegar, honey, and salt. Whisk to blend.
In a large bowl, combine spinach, cranberries, and sunflower seeds. Add dressing. Toss. If not serving immediately, store salad, eggs, and dressing separately in the refrigerator at 40 °F or lower to prevent salad from wilting.
Sprinkle with Parmesan cheese.
Serve ⅔ cup salad with 3 egg quarters.Serve immediately, or keep cold at 40 °F or lower.