Great tip, betteirene! Your wealth of knowledge, and all of your experience and just plain good common sense, are amazing. ;o)

Restaurant secret: Peel the eggs, put them in a a container with a tight-fitting lid, fill with cold water, add a half-teaspoon of vinegar or lemon juice, cover and refrigerate. They'll last at least a week, longer if you change the water every other day.

I'd just like to add to swisscheese's response that if the egg shell is cracked (even just a little bit), you should eat it within two days. Also, the week-long outside limit assumes that your refrigerator is at 40 degrees or less, and that the cooked egg was refrigerated within two hours of cooking. Any variation on either point, and you should eat it within two or three days at most. ;o)

You can easily keep them up to 1 week if refrigerated and hard boiled