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Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
Gently scoop yolks into a bowl. Set egg whites aside. Using a hand mixer or a whisk, mix in mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, and lemon juice until smooth. Stir in fresh basil and season to taste with salt, pepper, and additional lemon juice, if desired.
In a small skillet over medium heat, warm remaining ½ teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.