How long are hard boiled eggs good in shell, refrigerated?

I've done a search but can't find anything. I cooked 3 dozen last week but had a terrible time peeling them..they were too fresh. I gave up after a dozen. Are the rest still good?

They probably are still good but since they don't peel well you could just chop them up shell and all and feed them to your chickens. The next time you want hard boiled eggs use some that are at least two weeks old. That's what i tell my customers, ok to boil two weeks after "date collected" I put on carton. Also if you have easter eggers their eggs don't seem to be as good for peeling no matter what the age of the egg. Good Luck!

What a bummer.

I usually don't keep them more than 4-5 days, even then I sniff carefully before eating. What you might want to do, since they are not peeling well, is just rip the shells off and make egg salad. Or chop them, shells and all, and feed them back to the chickens!

If I need the eggs to look pretty, like for deviled eggs, I either separate some aside 2-3 weeks ahead of time or use good quality store bought ones.

BTW, if you look in the Index under the recipes section, there are several recommendations for cooking methods that make it easier to peel fresh, hard boiled eggs. I did a BYC search for "hard boiled eggs" and came up with 10 threads about them.

Forgot to add. You can peel them and cover with water in the fridge if you don't use them all at once. Just rinse them everyday with fresh water and keep covered. They should last about a week or so. It's an old restaurant trick before the days of buckets of cooked shelled eggs. I think I'm dating myself now.

Thanks! I did search all those tips AFTER I started peeling them! I knew they should be older but I knew I had them a couple days...just not long enough I guess. I suppose I'll crush them up. Time to get out the food processor!

Yup, official word is a week for hard boiled eggs, kept refrigerated.

http://www.netwellness.org/healthtopics/poison/hardboiledeggs.cfm

After decades of not being able to peel fresh hard-boiled eggs, I found a way that so far is almost fool proof. I don't wash the eggs until just before cooking. Then I wash the eggs and take a push pin and put a small hole into the large end trying not to go in far enough to break the membrane. Next I put them in a saucepan and cover with water then add a good glug-glug of vinegar. Put them on the fire and bring to a boil. When they really start boiling, turn the heat off and cover then time the eggs. About 20 minutes for real large eggs and about 10 for bantam. When the time is up I take them out of the hot water and put in a colander and run very cold water over them or in another pan and keep replenishing the cold water until the heat is out of them. When the eggs are cool I put them back in the original water and bring them to a boil again, this time only letting them sit in the hot water a minute or two. Then I put the pan in the sink and run cold water over them until cold. When I go to peel them I put some warm water in the pan and sit down with the pan and a teaspoon. I take the teaspoon and using the back tap them all over starting at the large end then I sort of roll them between my palms and then pinch up the loose part of the large end and taking the teaspoon run it around the egg between the egg and membrane. The shell comes off almost perfectly. I recently did about 100 eggs this way to make pickled eggs which my DH is eating before the pickle process is done.

Hope this helps

i can't boil eggs for the life of me....
i even have this timer that goes in with the eggs and changes color.. it's good if you're only doing like 6 eggs in a small pot.. but i only boil eggs for deviled eggs and i do 18-24 or more at a time.. lol..

i "hardboil" my eggs in the rice steamer... works awsome.. takes longer, but they come out right.. lol...
i put them in the rice steamer and turn it on for 50 mins...
when there's 10 mins left i get a big bowl and put cold water and ice in it... when the timer goes off i dump the eggs into the ice water and add more ice... the cold cold water is sposed to shrink the membrane away from the shell.. works well most of the time...

my SIL told me about the ice trick.... tap water out here in vegas isn't very cold becasue of ground heat.. lol...

but thanks for the timing on keeping cooked eggs in the fridge.. i always wondered this too