Eggs are a nutritious and convenient food that are a staple in many households. Hard-boiled eggs can make for a quick, protein-packed snack or addition to a meal. However, because eggs are perishable, there is a limit to how long hard-boiled eggs can be safely stored and eaten after cooking.
Quick Answer
Most experts recommend discarding hard-boiled eggs after 7 days in the refrigerator. However, hard-boiled eggs may still be safe to eat up to 14 days past the cooking date if they have been continuously refrigerated. After 14 days, it is best to discard hard-boiled eggs.
How Long Do Hard-Boiled Eggs Last Refrigerated?
According to the United States Department of Agriculture (USDA), hard-boiled eggs can be safely stored in the refrigerator for up to 1 week after cooking. This 7-day timeline for refrigerated hard-boiled eggs is recommended by many health organizations and food safety experts, including:
- USDA Food Safety and Inspection Service
- StillTasty
- FoodSafety.gov
The main reason hard-boiled eggs should not be kept longer than 7 days is due to the increased risk of bacterial growth over time. Salmonella is a bacteria that can contaminate eggs and spread quickly if eggs are not handled or refrigerated properly.
What about 14 days?
While most recommendations are to toss hard-boiled eggs after a week, some sources say they can safely last up to 14 days refrigerated. The American Egg Board states that hard-boiled eggs can maintain top quality for up to 2 weeks in the fridge.
Other reputable organizations seem to agree that 2 weeks may still be safe for hard-boiled eggs if they meet certain criteria:
- British Lion Quality: Up to 2 weeks refrigerated
- Australian Eggs: Up to 14 days refrigerated
So if eggs are handled carefully during cooking, cooling, and storage, 14 days seems to be the max limit for safe consumption according to many experts. But quality will start decreasing after just 1 week.
How to Store Hard-Boiled Eggs
To maximize freshness and shelf life, hard-boiled eggs must be stored properly:
Cooking Method
Hard boil using proper technique: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover and remove pan from heat. Let sit for 12 minutes then drain and submerge eggs in an ice water bath.
Cooling
Cool eggs quickly after cooking. Leave in ice bath for 15 minutes to stop the cooking process. Eggshells may crack if not cooled quickly enough.
Storage
- Refrigerate eggs in their shells immediately after cooking and cooling.
- Store eggs in their original carton or another airtight container.
- Place eggs in the coldest part of the fridge (not the door).
- Do not freeze hard-boiled eggs in shells, as this decreases quality.
Handling
- Practice good hygiene when cooking and handling eggs.
- Do not keep hard-boiled eggs at room temperature more than 2 hours before refrigerating.
- Use clean utensils and hands when peeling to prevent cross-contamination.
How to Tell if Hard-Boiled Eggs are Bad
Follow these guidelines to check if your hard-boiled eggs are still safe and fresh to eat:
Smell
Raw eggs should not have any odor. A foul, sulfurous smell means eggs have gone bad and should be thrown away.
Color
The white and yolk should look opaque, not transparent. Discoloration or an unusual gray, blue-green tint can indicate bacterial growth.
Texture
The shell, white, and yolk should feel firm. A watery or mushy texture is a sign of spoilage.
Expiration
Check when the eggs were hard-boiled. Discard if it has been more than 14 days since cooking.
Contamination
Throw away eggs that have cracked shells or have come in contact with dirt, oil, or other contaminants.
| Signs of Fresh Eggs | Signs of Spoiled Eggs |
|---|---|
| – Firm white and yolk | – Watery, slimy texture |
| – Opague, not transparent | – Discolored or gray yolk/white |
| – No foul odor | – Rotten, sulfurous smell |
| – Cooked within last 14 days | – Cooked more than 14 days ago |
| – Clean, uncracked shell | – Cracked or soiled shell |
Health Risks of Eating Spoiled Eggs
Eating spoiled, old eggs puts you at risk for foodborne illness. The main health hazards are salmonella and E. coli infection:
Salmonella
Eggs may be contaminated with Salmonella enteritidis bacteria. If infected eggs are not cooked to an internal temperature of 160°F, the bacteria can survive and cause salmonella poisoning.
Symptoms appear 6-72 hours after exposure and last for 4-7 days. They include diarrhea, fever, abdominal cramps, headache, nausea, and vomiting.
E. coli
Raw eggs may contain E. coli bacteria, which can multiply quickly at room temperature or if eggs are not handled properly after cooking. Symptoms include stomach cramps, diarrhea, nausea, and vomiting.
Other Issues
Spoiled eggs can also lead to unpleasant digestive issues due to hydrogen sulfide gas produced by bacteria. In rare cases, a severe allergic reaction is possible in sensitive individuals.
Bottom Line
For optimal freshness and food safety, hard-boiled eggs should be discarded after 1 week in the refrigerator. Eggs that have been continuously refrigerated may last up to 14 days before quality begins declining or bacteria becomes a concern. If eggs smell bad, appear slimy or discolored, or have been refrigerated for over 2 weeks, they should be thrown away.
Practice proper cooking, cooling, storage, and handling techniques to maximize the shelf life and safety of hard-boiled eggs.
Tips for Maximizing Hard-Boiled Egg Safety
- Refrigerate boiled eggs within 1 hour of cooking.
- Store eggs in the original carton or airtight container.
- Keep hard-boiled eggs towards the back of the fridge, not the door.
- Avoid keeping cooked eggs at room temperature for more than 2 hours.
- Cook and handle eggs carefully using clean utensils and hands.
- Use boiled eggs within 1 week for best quality and food safety.