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They are a convenient source of protein and other nutrients, but cooking shortens their shelf life compared with fresh eggs.

Here is how to store hard-boiled eggs safely and recognize signs that they may no longer be good to eat, according to Healthline.

How to store hard-boiled eggs safely

Boiling removes the egg’s natural protective coating, making the shell more vulnerable to air and bacteria. Refrigeration is therefore important for slowing bacterial growth and preserving freshness.

Hard-boiled eggs should be refrigerated within two hours of cooking. Keep them on an interior shelf rather than in the refrigerator door, where temperatures fluctuate more frequently. Storing them in their carton or an airtight container can also help maintain their quality.

A slight sulfur-like smell may linger in the refrigerator after eggs are boiled. This is caused by hydrogen sulfide released during cooking and is generally harmless. The odor usually disappears within a few hours.

Freezing hard-boiled eggs is not recommended because it can make the whites rubbery and watery while also changing the texture of the yolks.

How to store peeled hard-boiled eggs

For the best texture and freshness, keep the shells on until you are ready to eat the eggs.

If the eggs have already been peeled, store them in an airtight container with a damp paper towel to prevent them from drying out. Refrigerate them promptly and avoid leaving them at room temperature for long periods.

How long do hard-boiled eggs last?

According to the U.S. Department of Agriculture, both peeled and unpeeled hard-boiled eggs can be stored in the refrigerator for up to seven days.

Before eating them, check for signs of spoilage. A slimy or chalky shell may indicate that an egg has gone bad, while a strong unpleasant odor after cracking it open is another warning sign.

Spoiled eggs can cause foodborne illness, with symptoms including vomiting and diarrhea. If you are uncertain about an egg’s freshness, it is safer to discard it.

A greenish-gray ring around the yolk, however, does not necessarily mean the egg is spoiled. It usually forms when eggs are cooked for too long or at excessively high temperatures. The discoloration may affect appearance and texture, but the egg remains safe to eat if it has been properly stored and shows no other signs of spoilage.