Cooking

• To help prevent getting salmonella, hard-boiled eggs should be fully cooked, including their yolks. After the water has boiled, medium eggs should be cooked 12 minutes, large eggs 15 minutes, and extra large eggs 18 minutes.
  
  

Storage

• Hard-boiled eggs with shells on should be refrigerated at 40 degrees Fahrenheit or below immediately after being cooked. According to the USDA Food Safety and Inspection Service, hot foods can either be immediately put into the refrigerator or cooled in cold water before refrigerating. Hard-boiled eggs will keep for up to one week, after which point any leftover hard-boiled eggs should be discarded.
  
  

Peeled Eggs

• Peeled hard-boiled eggs or dishes such as deviled eggs or egg salad will only keep in the refrigerator for three to four days.
  
  

Room Temperature

• Hard-boiled eggs will spoil quickly at room temperature. Discard eggs that have been out of the refrigerator for two hours or more.
  
  

Easter Eggs

• Use only food-grade dyes when coloring hard-boiled eggs for Easter. In addition, Easter eggs should be hidden out of direct sunlight just before the Easter egg hunt if they are intended to be eaten.