This experiment was conducted to study the effects of dietary different paprika powder levels on laying performance, egg quality, serum lipid indices and yolk cholesterol content of laying hens. Two hundred and fifty 28-week-old Suqin green-shelled laying hens with a similar laying rate were assigned to 5 groups with 5 replicates in each group and 10 laying hens per replicate. The diet of control group was no paprika power, while the diets of experimental group contained 0.10%, 0.20%, 0.30% and 0.40% paprika power, respectively. The experiment lasted for 42 days. The results showed as follows: 1) the average egg weight in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the average daily feed intake was significantly lower than that in control group (P<0.05). 2) At the 14th day, the yolk color in 0.20%, 0.30% and 0.40% paprika power groups was significantly deeper than that in control group (P<0.05). At the 28th day, the Haugh unit in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the yolk color in the paprika power groups was significantly deeper than that in control group (P<0.05). At the 42nd day, the Haugh unit in 0.30% and 0.40% paprika power groups was significantly higher than that in control group (P<0.05), and the yolk color in the paprika power groups was significantly deeper than that in control group (P<0.05). 3) There were no significant differences in serum cholesterol and triglyceride contents among all groups (P>0.05). There was no significant difference in yolk cholesterol content among all groups at the 14th , 28th and 42nd days (P>0.05). In conclusion, dietary supplementation of 0.30% and 0.40% paprika power can increase the average egg weight, the Haugh unit and yolk color, and decrease the daily feed intake, while no harmful effects are found in serum lipid and yolk cholesterol contents.