Hard-boiled eggs are generally safe in the fridge for about one week, as long as they were cooked properly, cooled quickly, and kept refrigerated at or below 40°F (4°C).

Quick Scoop

  • In the fridge (peeled or unpeeled):
    Most food-safety guidance (USDA/FDA and major food sites) says up to 7 days after cooking if stored in the refrigerator in a covered container.
  • At room temperature:
    Hard-boiled eggs should not sit out for more than about 2 hours (or 1 hour if it’s very warm, around 90°F or above); after that, they should be discarded to avoid foodborne illness risk.

A few extra tips

  • Keep them in the fridge as soon as they’ve cooled down; don’t leave them on the counter to “snack on later.”
  • Store in a closed container or covered bowl to prevent drying out and fridge odors.
  • Before eating older eggs (day 5–7), check for off smells, slimy or chalky shells, discoloration, or weird taste; when in doubt, throw it out.

Think of it like this: a batch of hard-boiled eggs you made on Sunday is your snack buddy for the work week—by the next weekend, it’s time for a fresh pot.

TL;DR: In the fridge, hard-boiled eggs are good for roughly a week; on the counter, only a couple of hours before they’re no longer considered safe.

Information gathered from public forums or data available on the internet and portrayed here.