I do refrigerate eggs after I hard boil them, but I am wondering if eggs aren't more protected than other cooked foods, by the shell. If they are cooked thoroughly, there is no live bacteria within the egg. As long as there is no crack in the shell, bacteria from the outside world has to work a heck of a lot harder to get through an egg shell, than it does with cooked food open to the air. Look how much longer foods keep if you use one of those vacuum sealers. An egg shell isn't as impervious as that, but it's still somewhat protective. I think this explains why all of us older folks did not die from Easter egg poisonings as children.
