Combine salt, mustard, paprika, and pepper in a deep, narrow bowl. Add egg yolks, and beat at high speed of an electric mixer until thickened. Add vinegar; beat well.
Add 1 1/2 cups oil, 1 tablespoon at a time; beat at high speed until mixture begins to thicken. Add remaining 1/2 cup oil, alternately with lemon juice, 1 tablespoon at a time. Spoon into a glass or plastic container; cover and refrigerate. (Do not store mayonnaise in a metal container.)