Place eggs in a large saucepan and cover with cool water. Bring to a boil, then remove from heat and cover with a lid. Allow eggs to sit in pan for 12 minutes, then transfer eggs to an ice bath, using a slotted spoon. Once eggs are cool, peel eggs and chop into 1/2 inch pieces and set aside.

In a small bowl, whisk together olive oil, honey, lime juice, vinegar, cumin, salt, and pepper.

In a medium bowl, combine cabbage, carrot, snap peas, green onions, red bell pepper, yellow bell pepper, cilantro and chopped egg. Toss with dressing.

Refrigerate leftovers up to 4 days.