Refrigerated hard-boiled eggs maintain peak quality for approximately one week. This timeframe refers to eggs cooked to a solid yolk and white, then promptly cooled and stored in a refrigerator set at or below 40F (4C). Leaving hard-boiled eggs unrefrigerated for more than two hours exposes them to temperatures that encourage bacterial growth, potentially leading to foodborne illness.
Proper refrigeration of cooked eggs is crucial for food safety. Consuming spoiled eggs can cause unpleasant symptoms, ranging from mild digestive upset to severe illness. Historically, refrigeration played a vital role in extending the safe storage lifespan of perishable foods, including eggs. This development significantly impacted public health by reducing foodborne illnesses and improving nutritional access. The ability to preserve foods like hard-boiled eggs longer allowed for greater meal planning flexibility and reduced food waste.
