Whole hard-boiled eggs and hard-boiled egg whites become watery and tough when frozen. However, hard-boiled egg yolks and uncooked egg whites are fine to freeze.
To freeze egg yolks, they should be cooked separately in boiling water and packaged in freezer containers. To freeze the whites, they should be packaged separate from the yolks and frozen raw. Yolks must be either cooked ahead or beaten with salt, sugar or corn syrup. Freezing whole eggs involves beating them until just blended and freezing the mixture. Frozen eggs last for up to a year. To use them, it is best to thaw them overnight in the refrigerator or under running, cold water.