Fresh shell eggs may contain bacteria. When cooking eggs, be sure to heat them to a safe internal temperature above 160°F (71°C) to kill any bacteria that may be present.

According to nutritionists, hard-boiled eggs are considered perishable items. At room temperature of 77°F(25°C), hard-boiled eggs can only be stored for up to one day.

Facts have proved that the low temperature of the refrigerator will greatly reduce the activity of bacteria, thus effectively extending the shelf life of food.

However, bacteria and microbes are so adaptable that they can still reproduce in the refrigerator.

According to The American Egg Board, Hard-boiled Eggs Have a Shelf Life of One Week in the Refrigerator.

Experience has shown that the quality of hard-boiled eggs also begins to decline if refrigerated for longer