Saute peppers, onion and mushrooms in 4 tablespoons butter until tender; removed from pan. Blend flour and salt into butter in pan; add cream and cook, stirring constantly, until sauce thickens. Add chicken and hard-cooked eggs and heat. In small bowl, blend egg yolks, 4 tablespoons softened butter, and paprika; set aside. To chicken mixture, add vegetables, sherry, and lemon juice; heat then add egg mixture all at once. Stir to blend; remove from heat. Serve hot in chafing dish; spoon over pastries or toast. YUMMY!