Boiled eggs can develop harmful bacteria if they are left unrefrigerated. Whether boiled eggs are part of an Easter or Passover celebration, buffet dish of deviled eggs or just an everyday meal, exercise safety when consuming them.
Boiled eggs at room temperature need to be eaten, refrigerated or reheated within two hours of being cooked. At warm temperatures, as may be found at an outdoor picnic, the time frame reduces to just one hour, according to the American Egg Board. If eggs have been left out for more than this amount of time, discard them instead of eating them.
One of the ways to keep boiled eggs at room temperature safe is to reheat them before two hours have elapsed since they were first cooked. To do this, heat the eggs to an internal temperature of at least 165 degrees Fahrenheit, measured with a food thermometer.
Place eggs on ice to minimize the risk of bacteria development while the eggs are left out of the refrigerator for up to two hours. For example, if serving egg salad or deviled eggs, place the serving bowl or platter in a bed of ice to keep the dish cool. If boiled eggs will be served hot, keep them on a warming plate or in an insulated container.