The United States Food and Drug Administration states that freshly made hard-boiled eggs should not be exposed to room temperature for more than two hours after being cooked. Hard-boiled eggs should also not be exposed to room temperatures for more than two hours after being refrigerated or reheated. Improper handling and storage of egg products increases the chances of getting food poisoning or contracting salmonella.
Any hard-cooked eggs that are peeled or still in a shell should be consumed no more than one week after cooking. Any eggs that are being transported in a cooler or other food container should be kept cool with ice or a frozen gel pack until ready for consumption. It is also important to keep eggs clean before and after cooking by keeping your hands and anything else sterile that comes into contact with eggs before eating them.