Place kale in a salad bowl. In a small bowl, whisk together the vinegar, paprika, salt and pepper. Add the oil and whisk to combine. Pour dressing over kale and massage into leaves until kale wilts and gets soft. Add the almonds (or pumpkin seeds) and eggs and toss again. The original recipe states to crumble the eggs into the salad, but I just placed mine on top. Taste and adjust seasonings.