Type what you have

Ingredients

• ✓ paprika
• egg
• mayonnaise
• mustard powder

Instructions

1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Ingredients

• ✓ paprika
• pumpkin seed
• avocado oil
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (180 degrees C). Rinse pumpkin seeds in a colander.
2. 2 Line a large plate with 2 paper towels. Spread pumpkin seeds on plate; cover with 2 more paper towels. Gently press to remove excess water. Let sit at room temperature until dried, about 15 minutes.
3. 3 Transfer seeds to a medium bowl. Add oil, paprika, and salt; toss to coat.
4. 4 Place pumpkin seeds in the air fryer basket in a thin layer.
5. 5 Cook in the preheated air fryer until golden brown and crispy, shaking the basket frequently, 15 to 35 minutes.

By Bren

Ingredients

• ✓ paprika
• cream cheese
• clam
• celery salt

Instructions

1. 1 Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.

By Fitz

Ingredients

• ✓ paprika
• pork belly
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season pork belly all over with smoked paprika, salt and black pepper.
3. 3 Wrap pork in parchment paper; wrap a second time in aluminum foil; wrap a third time in another sheet of aluminum foil.
4. 4 Place pork packet in a baking dish.
5. 5 Bake in the preheated oven until tender, about 6 hours. Let cool in wrappings to room temperature; place cooled packet in the refrigerator and chill for 8 hours to overnight.
6. 6 Unwrap chilled pork; reserve any rendered fat that falls away when unwrapping pork.
7. 7 Cut pork into 6 equal portions. Cut 1/8x1/8-inch slashes in the fat-side of pork. Season with salt.
8. 8 Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes.
9. 9 Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

By John Mitzewich

Ingredients

• ✓ paprika
• cheddar cheese
• butter
• all-purpose flour
• green olive

Instructions

1. 1 Allow cheese to sit out until it is at room temperature.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese.
4. 4 Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes.
5. 5 Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.

By M Hammond

Ingredients

• ✓ paprika
• olive oil
• lemon pepper seasoning
• garlic powder
• chicken wing

Instructions

1. 1 Whisk olive oil, 2 teaspoons lemon-pepper seasoning, paprika, and garlic powder together in a bowl. Add wings and toss to coat.
2. 2 Sprinkle remaining 1 teaspoon lemon-pepper seasoning over the wings and let sit for 5 minutes while you preheat the air fryer to 360 degrees F (180 degrees C).
3. 3 Stand wings up along the sides of the air fryer basket making sure to not overcrowd.
4. 4 Cook wings in the air fryer until chicken is no longer pink at the bone and the juices run clear, for 25 minutes. After the timer goes off, let wings sit inside the closed basket for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• pumpkin seed
• butter
• garlic salt
• onion salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.
2. 2 Toss pumpkin seeds and melted butter together in a bowl. Season with garlic salt, onion salt, and paprika; toss until evenly coated. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Cool. Store in an airtight container.

By Leanna the Squirrel

Ingredients

• ✓ paprika
• pumpkin seed
• cajun seasoning
• salt
• butter
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss pumpkin seeds, paprika, Cajun seasoning, and salt together until coated. Combine melted butter and Worcestershire sauce in a small bowl; pour over seeds and stir to coat. Spread seeds in a single layer on a baking sheet.
3. 3 Cook in the preheated oven until browned and crunchy, 45 to 60 minutes; stir and flip several times while cooking.

By ausableflyfisherman

Ingredients

• ✓ paprika
• sour cream
• ketchup
• seasoned salt
• red pepper flakes
• horseradish

Instructions

1. 1 In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

By KIM

Ingredients

• ✓ paprika
• egg
• mayonnaise
• bread-and-butter pickle
• honey mustard
• black pepper

Instructions

1. 1 Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
2. 2 Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

By Kimberly

Ingredients

• ✓ paprika
• egg
• jalapeno pepper
• habanero pepper
• mayonnaise
• mustard

Instructions

1. 1 Place eggs into a saucepan in a single layer; add enough water to cover by at least 1 inch. Bring water to a boil over high heat. Cover and remove from the heat. Let eggs stand in water for 15 minutes. Pour out water. Cool eggs under cold running water. Peel.
2. 2 Cut eggs in half lengthwise. Remove yolks and transfer to a bowl with jalapeño, habanero, mayonnaise, and mustard. Mash together until smooth. Put yolk mixture in a pastry bag fitted with a decorative tip and squeeze into white halves. Sprinkle with paprika to garnish.

By Eric Starkey

Ingredients

• ✓ paprika
• coconut milk
• lime
• salt
• cayenne pepper
• red pepper flakes
• kale

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

Ingredients

• ✓ paprika
• mayonnaise
• parmesan cheese
• artichoke heart
• mozzarella cheese
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix mayonnaise, Parmesan, artichoke hearts, mozzarella, and garlic powder; transfer to an 8-inch square baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.

By MOIE

Ingredients

• ✓ paprika
• egg
• mayonnaise
• black pepper
• ranch dressing mix
• yellow mustard

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel.
2. 2 Cut eggs in half lengthwise and carefully remove yolks.
3. 3 Place yolks into a bowl with mayonnaise, pepper, ranch mix, and mustard; mash and blend until smooth. Spoon mixture neatly into egg white halves and garnish with paprika. Chill for 1 hour before serving.

By Kimberly

Ingredients

• ✓ paprika
• egg
• mustard
• salad dressing
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.
3. 3 Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.
4. 4 Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.
5. 5 Refill each egg half with the yolk mixture and sprinkle with paprika.

By Barbara

Ingredients

• ✓ paprika
• pretzel
• crispy rice cereal
• cheese-flavored cracker
• peanut
• vegetable oil
• barbecue seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pretzels, rice cereal squares, cheese-flavored crackers, and peanuts in a large bowl; drizzle oil over top and gently stir with your hands until well coated, adding more oil, if necessary.
3. 3 Combine BBQ seasoning and paprika in a small bowl; sprinkle over snack mixture, tossing gently until coated. Spread mixture onto a baking sheet.
4. 4 Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Cool before serving or storing.

By Lukelliott

Ingredients

• ✓ paprika
• cooking spray
• all-purpose flour
• salt
• cayenne pepper
• chicken wing
• hot pepper wing sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Mix flour, paprika, salt, and cayenne pepper together in a bowl.
3. 3 Pat chicken wings dry with paper towels. Dip in the flour mixture until thoroughly coated. Transfer floured wings to the baking sheet; spray lightly with cooking spray.
4. 4 Bake in the preheated oven, without turning, until browned, about 48 minutes. Preheat the oven's broiler. Broil wings until crisp and browned, about 5 minutes.
5. 5 Combine hot wings and hot sauce in a large bowl; toss until evenly coated.

By Howard

Ingredients

• ✓ paprika
• kale leaf
• olive oil
• kosher salt
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.
3. 3 Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.

By LauraF

Ingredients

• ✓ paprika
• cheddar cheese
• cream cheese
• garlic
• beer
• cornstarch
• pretzel crisps

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
2. 2 Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
3. 3 Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory® Pretzel Crisps®.

By Snack Factory Pretzel Crisps

Ingredients

• ✓ paprika
• butter
• parmesan cheese
• garlic
• crescent roll dough
• italian seasoning
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, Parmesan cheese, and garlic in a bowl.
3. 3 Open can of dough but do not unroll. Cut dough into 12 equal pieces using a serrated knife; place slices onto the prepared baking sheet. Brush with garlic butter; sprinkle with Italian seasoning, black pepper, and paprika.
4. 4 Bake in the preheated oven until golden brown, 16 to 20 minutes.

By Yoly

Ingredients

• ✓ paprika
• garlic
• salt
• mayonnaise
• sriracha sauce
• ketchup
• vegetable oil
• luncheon meat

Instructions

1. 1 Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
3. 3 Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

By The Gruntled Gourmand

Ingredients

• ✓ paprika
• chickpea
• olive oil
• salt
• black pepper
• cayenne pepper
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (220 degrees C).
2. 2 Place chickpeas in a bowl and blot with a paper towel to dry them.
3. 3 Toss chickpeas and olive oil in a bowl.
4. 4 Season to taste with garlic salt, cayenne, and salt and toss again.
5. 5 Spread chickpeas on a rimmed baking sheet.
6. 6 Roast in the preheated oven until browned and crunchy, 30 to 40 minutes; watch carefully to avoid burning them.
7. 7 Enjoy!

By akcpa

Ingredients

• ✓ paprika
• cream cheese
• cheddar cheese
• red onion
• worcestershire sauce
• black pepper
• hot sauce

Instructions

1. 1 Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
2. 2 Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
3. 3 Remove cheese spread from refrigerator about 30 minutes before serving.

By WestCoastMom

Ingredients

• ✓ paprika
• egg
• mayonnaise
• dijon mustard
• salt
• pepper
• black olive

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined.
3. 3 Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.
4. 4 Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

By Tinkerbell

Ingredients

• ✓ paprika
• egg
• mayonnaise
• sriracha hot chili sauce
• mustard
• cayenne pepper
• salt

Instructions

1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut eggs in half lengthwise. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, Sriracha, dry mustard, and cayenne pepper; mash until smooth. Season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg whites, cut-sides up, on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

By Jenny Saunders

Ingredients

• ✓ paprika
• egg
• white vinegar
• mayonnaise
• mustard
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
2. 2 Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
3. 3 Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.

By Mary Brotherton

Ingredients

• ✓ paprika
• cured lemon
• mayonnaise
• tarragon
• lemon juice
• shrimp
• olive oil
• kosher salt

Instructions

1. 1 Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
2. 2 Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.
5. 5 Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

By John Mitzewich

Ingredients

• ✓ paprika
• plant-based ground beef
• liquid smoke
• garlic powder
• salt
• black pepper
• mustard
• red pepper

Instructions

1. 1 Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
2. 2 Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
3. 3 Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
4. 4 Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• oil
• saltine cracker
• black pepper
• cayenne pepper
• garlic powder
• egg
• razor clam

Instructions

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Mix crushed crackers in a bowl with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat.
3. 3 Fry clams in the hot oil until golden brown. Do not overcook.

By SALMONSNAGGER

Ingredients

• ✓ paprika
• egg
• wasabi mayonnaise
• salad dressing
• sweet pickle relish
• yellow mustard
• garlic salt
• black pepper

Instructions

1. 1 Cover eggs in a saucepan with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set whites aside.
3. 3 Place egg yolks into a bowl with wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; mix to combine. Spoon mixture into egg whites and sprinkle paprika over top. Refrigerate until ready to serve.

By ShannLeigh