"According to the USDA, once eggs are cooked, they should not sit at room temperature for more than two hours. If the day is especially hot - 90 degrees Fahrenheit or higher - that window shrinks to just one hour. After that, the risk of bacterial growth, including Salmonella (eggs are one of the most common causes of Salmonella infections), climbs quickly."
"Even though a hard-boiled egg looks harmless, it's no longer protected by the same natural barriers as a raw egg. The cooking process weakens the shell's protective coating, making it easier for bacteria to sneak in if the egg is left out too long. Think of it this way: If you wouldn't leave potato salad or cooked chicken sitting out for hours, don't take that chance with eggs either. When in doubt, refrigerate them promptly and only peel when you're ready to eat."
Cooked eggs should not sit at room temperature more than two hours; in heat of 90°F or higher, the safe window is one hour. Cooking weakens an egg's shell coating, allowing bacteria such as Salmonella to enter more easily. Refrigerate hard-boiled eggs at or below 40°F to keep them safe up to one week. Leaving eggs out promotes bacterial growth and degrades texture and taste, turning creamy yolks rubbery. Only peel eggs when ready to eat and portion what will be consumed immediately, keeping the remainder chilled.
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