Not whole
Hard boiled egg whites turn tough and watery in the freezer. The yolks freeze well, so freeze those alone.
The USDA storage chart says not to freeze hard cooked eggs, and extension guidance explains why: the whites become tough and watery. The yolks, by contrast, hold up and can be frozen for later use.
| Short answer | Not whole |
|---|---|
| Whites | Turn tough and watery |
| Yolks | Freeze well |
| Better option | Refrigerate whole boiled eggs for about a week |
| Uses for yolks | Salads, sauces and egg mixes |
What to do with boiled eggs you cannot eat
- Peel the eggs and separate the whites and the yolks.
- Place the yolks in a single layer in a freezer container.
- Seal and label with the date.
- Thaw the yolks in the refrigerator.
- Crumble them into salads, sauces or spreads.
What happens when you get it wrong
- Rubbery whites. They get tough and weep water when thawed.
- Cracked shells. Eggs in the shell can crack as the contents expand.
- Wasted eggs. You end up with a texture you will not want to eat.
Use this instead
Refrigerate whole hard boiled eggs for about a week, per USDA guidance.
Freeze raw eggs beaten or the yolks, which are the better approach. See the freeze eggs page.
Frequently asked questions
Can you freeze hard boiled eggs in the shell?
Not recommended. They can crack, and the whites suffer.
How long do hard boiled eggs last?
The USDA says about one week in the refrigerator.
Can you freeze egg salad?
Not well, because the mayonnaise separates and the whites turn watery.
Can you freeze deviled eggs?
No. The whites and the filling both deteriorate.