Chicken eggs generally keep for several weeks, and they can be stored in room temperature just fine.
However, a boiled egg requires that it be refridgerated, and will still only keep for a couple of days.
The egg remains within its shell, shielded from bacteria. Why does the act of boiling the egg make it go bad so much faster?
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The same reason why eggs in the US have to be refrigerated. Every egg has a protective coating when it is laid. That extremely thin membrane keeps bacteria and other microorganisms from entering through the natural pores in the shell. The act of boiling the egg washes away that protective coating and exposes the contents to microorganisms.
The USDA requires all commercially sold eggs go through a wash process to remove contaminants and bacteria. As a result the protective membrane is removed and nearly all eggs sold in grocery stores in the US need to be refrigerated to stop the growth of microorganisms
Boiling the egg cooks the insides, weakens the shell and gets rid of any remaining protective layer on the shell. Boiling an egg makes it more susceptible to bacteria growth
Hard boiled eggs are sold (at least in Germany) without refrigeration and will keep longer than fresh eggs and at least a few weeks
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